Gakuyuini Kenya. SL28, SL34, Ruiru 11, Batian. Washed. 

Every bean has a story
Gakuyuini factory in Kenya is a part of the Farmers Cooperative Society which is only 1.5 hours from Nairobi, demonstrating just how close the typical coffee growing areas of Kenya are to the city. The factory is sitting on the slopes of mount Kenya and has almost as many female members as male: 674 female farmers and 879 male farmers. The area benefits from the fertile volcanic soil, and the altitude ranging from 1600 - 1700 meters above sea level.

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 AA Gakuyuini coffee as a drip bag too! Check it out here