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Gura AA - Kenya
17.40
DESCRIPTION
TASTING & HOW TO
Gura AA Kenya. SL28, SL24. Washed. 

Every bean has a story
Thiriku comes from Othaya Farmers Cooperative located in the Nyeri County.

Gura AA


Gura wetmill sits on the banks of the Gura River and is one of 19 societies from the Othaya Farmers Cooperative. The Gura Factory has 500 members actively harvesting and delivering to the processing center.

Nyeri County has cool tempratures and very fertile highlands. Lying between the Eastern base of the Aberdare range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya.

The fertile soil, seasonal rainfall and incredibly high altitude provide the coffees with a bright acidity, floral notes, and complex flavour profile, with hints of citrus, berries, and sometimes a touch of blackcurrant. It’s generally well-balanced, with a smooth finish.

Kenyan coffees


In Kenya small scale holder farmers are responsible for about 70% of the Kenyan coffee production. They deliver coffees from their wet mills to washing stations (factories) under Farmers Cooperative Societies management in Central Kenya. 

During the harvest, producers selectively handpick the ripest cherries, and then deliver them to the cooperative’s wet mill on the same day. They hand sort cherries prior to pulping and separate damaged and under-ripe cherries out from the red, ripe lots. They then pulp the cherries with a disc machine to remove the external fruit. The coffee next goes through fermentation for 16 to 24 hours to breakdown the exterior mucilage. After fermentation, the producers wash the coffee in clean, fresh river water to remove all traces of mucilage before delivering it through sorting channels to dry on raised beds for 21 days.

Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. A great Kenyan coffee can compete with any of the expensive and sought-after coffees in the specialty market. The combination of terroir, varieties and post-harvest processing makes Kenyan coffees truly exceptional!

 

You can enjoy our other Kenyan coffee - AA Gakuyuini - as a drip bag! Check it out here
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Tasting notes

Imagine a tropical fruit sorbet!

A classic, yet expressive, cup showcasing exceptional clarity, layered tropical and berry fruit sweetness, and a refined, juicy acidity. Elegant and vibrant, it highlights Kenya’s signature brightness while maintaining balance and smoothness.

Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 1:50 - 2:10
Temperature: 90-93 Celsius
Aged Best Use: Between 5-25 days

Recipe for espresso
Grams In: 19.2-19.7g
Grams Out: 40-45g
Extraction Time: 21-24’’
Temperature: 93-94 Celsius
Aged Best Use: Between 8-28 days
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Beans: Whole Beans 250g
  • Whole Beans 250g
  • Ground for Espresso 250g
  • Ground for Filter - Hand Brew 250g
  • Ground for Filter - Cafetiere 250g
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