Gakuyu-Ini/Kirinyaga AA, Kenya FILTER


SL 28 & SL 34









1550 to 1600 masl 


Flavour Profile: 
Blackcurrant, strawberry & watermelon.

What is it about Kenyan coffees that makes them so special? It’s something we constantly ask ourselves. The answer: how the coffee is grown and harvested.

During harvest, farmers selectively handpick the ripest, reddest cherries, which are then delivered to the cooperative’s wet mill on the same day. Cherries are hand sorted prior to pulping, with damaged and under ripe cherries being separated out from the red, ripe lots, and are further defined into lots according to quality.

After pulping the coffee is fermented for between 12 to 16 hours. After fermentation, the coffee is washed in clean, fresh river water to remove all traces of mucilage before being delivered through sorting channels to dry on raised beds. While it is drying, parchment coffee is sorted again to remove any discoloured or damaged beans. When it achieves optimal humidity, the parchment is then transported for dry milling and grading before it is transported to the warehouse for storage. The coffee is either sold through Nairobi central auction or exported directly to overseas buyers. This particular lot was the result of a winning bid at the Kenya Coffee Auction.




Please Note:
All coffee supplied as beans, specify grind type (espresso, plunger, etc) in 'Special Instruction Box' @ 'Checkout' to confirm your preference.
Suitable For:
stovetop syphon v60 press plunger