CO-OP : Gakundu Farmers Co-operative Society
REGION : Embu
ALTITUDE : 1600 - 1800 MASL
VARIETAL : Batian, Ruiru 11, SL28, SL34
PROCESS : Washed
This AA top lot is from Gakundu factory, operated by Gakundu Farmer's Co-operative Society in Embu county. Gakundu factory sits at an altitude of 1,650masl and processes cherries from 1,262 local smallholder farmers. Farmers are encouraged to intercrop with banana and maize, as well as Grevillea and Macadamia trees to provide shade and promote soil health. Via a central fund set aside from the previous year's harvest, co-operative members can access pre-financing for farm inputs, school fees and other investments. The members are also provided with ready access to inputs, Good Agricultural Practice (GAP) seminars and sustainable farming education. The overall goal is to increase production and quality for the members in order to secure higher income. The Region The region of Embu is located in the South Eastern foothills of Mount Kenya, the highest mountain in the country and second highest in Africa after Kilimanjaro. The extinct volcano forms the backdrop for much of the surrounding country, as well as contributing to the soil fertility and cool air which allows Kenyan coffees to develop such excellence in the cup.
Bordering Kirinyaga county to the west, Embu is one of Kenya’s traditional coffee growing regions. Agriculture represents the largest sector of the local economy, with specialty coffee playing a significant role as a cash crop alongside tea and macadamia nuts. The Process The coffee cherries are hand sorted for unripes and overripes by the farmers before they go into production. The pulp is removed and the coffee is fermented for 24-36 hour under close shade depending on climate temperatures. After fermentation the coffees are washed and again graded by density in washing channels. They are then taken to the drying tables where they will be sun dried on African drying beds for 12 to 20 days (this time depends on weather conditions). Coffees are covered in plastic during midday and at night to protect the beans from night moisture and rains.
Kenya’s history with coffee stretches back to the turn of the 19th century when German missionaries first arrived bringing Bourbon trees with them, and planted in the colonial era. The coffee industry boomed in Kenya under British rule, and the famed Kenya AA became synonymous with coffee quality.
Often referred to as the ‘best coffee in the world’ Kenya coffee has a strong following from the speciality (3rd wave) market, and rightly so. Its high grown coffees in iron rich, red volcanic soils, temperate climate and proximity to the equator create the perfect growing environment. Blackcurrants, berry fruits, bright acidity and with a solid body and creamy mouthfeel makes Kenya the go-to coffee to add a little zing to your blend – or to enjoy as a single origin, pour over, black coffee to savour.
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