Kenya Gakui AA 250g Roast Date 14/10/19
Roasted for filter: Best enjoyed as a pour over, without milk, to allow the subtleties of the light roast to emerge.
We've got this years first fresh crop Kenyan in through the Roastery doors. Juicy as ever! Ideal timing for summer with tasting notes of Frozen Strawberry, Forest Fruit Jam & Lime
Gakui factory was established in 1996, consisting of 4 wet mills in total. It sits at 1800 masl on the volcanic slopes of Mount Kenya, ideal for growing high quality coffee.
Located in Embu county, the factory is part of the Gakundu Farmers Cooperative Society.
The society has implemented a number of recent quality improvement changes to help aid the farmers, from investing in computers, speeding up farmer payments and bringing in agronomists to help educate on producing better quality coffee.
The coffee is washed and pulped, sorting the denser beans from the floaters to be sent to the fermentation tank. An initial fermentation of 24 hours, after which the beans are washed and sent to the secondary fermentation for a further 12-24 hours.
Once the fermentation process is completed the beans have their mucilage removed and enter soaking tanks where they will sit under clean water for another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop, resulting in higher levels of acidity and complex fruit flavours in the cup.
With the aim of preserving the quality of local streams, Gakui Factory has built numerous seepage tanks to treat the water used in processing.
After this, the beans are laid in a thin layer to quickly remove up to 50% moisture content. After 6 hours the beans are then laid into thicker layers for the remaining 5-10 days of drying. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.
- Region: Embu
- Variety: SL28, SL34, Batian & Ruiru 11
- Process: Washed
- Altitude: 1800 masl