Kenya | Gakuyu-ini AA

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FARM: Gakuyu-ini
REGION: Kirinyaga East District
ALTITUDE : 1600 - 1700 MASL
Batian, Ruiru 11, SL28, SL34
PROCESS : Washed & Sun-dried

This coffee was produced by smallholder producers belonging to the Thirikwa Farmers Coop delivering to the Gakuyu-ini wet mill in Central Kenya. Gakuyu-ini is the coop’s sole wet mill and, itself, is located at 1,600 metres above sea level. Smallholder producers delivering to the mill hail from the surrounding villages of Githiru, Gituba and Mukure, and their small farms (most of which are farmed as mixed-use, with a blend of coffee trees and food crops) dot the southern slopes of Mt Kenya at 1,500 to 1,900 metres above sea level. Producers contributing to this lot, though small-scale and farming less than a hectare each, pay stringent attention to cultivation methods and regularly apply compost and farmyard manure to ensure soil fertility.

During the harvest, producers selectively handpick the ripest cherries, which are then delivered to the coop’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. The cherries are then pulped with a disc machine to remove the external fruit. The coffee is next fermented for 16-24 hours to breakdown the exterior mucilage. 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 for 21 days. 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 Kenya coffee system is designed to give cooperatives and growers the maximum control over pricing of their coffee and may choose either direct or auction sales to ensure that each lot gets the price it deserves.