Process Site: Gakuyu-ini

Origin: Kirinyaga, Kenya

Process-type: Washed

Varietal: SL 28 & SL 34

Cup: Pineapple, Nectarine, Sparkling White Grape Juice, Tropical Citrus

This coffee comes the Gakuyu-ini processing site in the Ngariama region of Kenya’s Kirinyaga county. There is a long chain of mountains in the region which provide a diversity of altitude and terrain for coffee cultivation. Farms in the area are small and surrounded by forests of native trees and  wildlife such as elephants and buffalo.

The area also lies in the presence of snowy Mount Kenya. Mount Kenya is an extinct volcano and second highest peak in Africa. It plays a crucial role in the surrounding communities and in coffee production. Its glaciers form the rivers which are the main source of water for the region. These cool rivers work to cool the temperature in the region which is beneficial for coffee production. The high altitudes, cool temps, and red volcanic soil provide great conditions for exceptional coffee.

Best practices are exercised at Gakuyu-ini. After harvest, coffee is pulped same day and ferments overnight before being washed, soaked (an extra step common in Kenya that promotes cup clarity), and dried on raised beds.

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