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Gakuyuini is a coffee factory located on the slopes of Mount Kenya, not far from Nairobi, in the Kirinyaga district. The factory is a member of the larger Thirikwa Farmers Cooperative Society.
The fertile volcanic soil of this area and the considerable altitudes ranging from 1600 to 1700 meters above sea level have the optimal characteristics for obtaining high-quality coffee.
The cherries are harvested strictly by hand by the small farmers from the surrounding villages of Githiru, Gituba, and Mukure, members of the cooperative - each one owns 200–250 trees - and brought to the factory for the preparation.
This microlot contains only SL–28 and SK–34 varietal beans. After a first manual selection, to eliminate any unripe or overripe cherries, outer skin and mucilage are firstly removed using a mechanical depulper. The beans are then fermented for 16–24 hours, then washed and fermented again for a further 16–18 hours in clean water. The drying phase takes place on African beds and lasts up to 21 days. The beans are covered during the central hours of the day and overnight, to avoid unwanted fermentations.
In the cup, this is a truly amazing coffee, with notes of black currant, blueberry, and marmalade. The intensity is high and the acidity reminds the white grapes. The aftertaste is sweet and lingering. The coffee is ideal for extractions with filters, and the roasting profile has been developed for this type of extractions.
*** Minimum resting period: 7 days from roasting date ***
|Gakuyuini - Thirikwa Coffee Factory|
|1600 - 1700 masl|
|Fully washed, dried on raised beds|
|Light, crafted for filter extractions|
|Black currant, blueberry, marmalade, white grapes|