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A coffee with aromatic sweet and citrus notes reminiscent of vanilla and orange peel, fruity acidity of ripe Lime and tomato notes typical of the best coffees in Kenya
The Gakuyuini washing station is located at 1,600 meters above sea level and collects the drupes from the small landowners who are located along the southern slopes of Mount Kenya and which constitute the Thirikwa Cooperative.
The farmers who contribute to this microlotto composed of very common botanical varieties in the African country such as the SL28, Sl34 and Ruiru11, while working small plots of land that in most cases is smaller than one hectare, work their harvest with care and extreme attention.
During harvest, farmers manually select the ripest cherries that arrive at the Gakuyuini wash station on the same day of harvest. Here, once selected by hand to remove impurities, the drupes are despolpated and fermented in tanks for 12-16 hours. After fermentation, the coffee is washed with river water to remove all traces of mucilage from the parchment and dried on suspended beds.
This batch received the score of 88 with the SCA cupping protocol and is rated AA, the highest ranking of coffee classification in Kenya.