Kenya Gakuyu-ini AB

Kenya Gakuyu-ini AB

from 16.00

kiwi•passionfruit•effervescent

all orders are freshly roasted on tuesdays and shipped out on wednesday

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The Story

The offering from this factory is a gleaming example of Kenyan coffees and their meticulous washing process. First, the coffee is depulped (cherry skin removed) and left to ferment. 24 hours later, it is washed and left to ferment again, without water, for an additional 12-24 hours. The parchment is then washed before being soaked in tanks for another 12-18 hours. Next, the beans are moved to skin drying beds where they are laid out in thin layers to permit the mass of water weight to fall. This entire process is what is called the “72-hour process,” allowing the true essence of the coffee to shine.

 

cupping notes

Kiwi, passionfruit & effervescent

region

Kirinyaga

producer

Thirikwa Cooperative Society

 

 

 

process

Washed

varietal

SL 28 & SL34

altitude

1700 masl

harvest

Jan 2017 – Feb 2017