Kenya

Gakuyuini

Papaya · Candied Ginger · Silky

$22.50

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Nuanced and citric, this selection from the Gakuyu-ini factory boasts a bright tangerine acidity and tropical fruit aromatics.

How do you say it: Gack.oo.you.ini

  • Bean Details
    Producers

    Thirikwa Farmers Cooperative Society

    Country

    Kenya

    Region

    Kirinyaga

    Cultivar

    SL-28, SL-34

    Years of Purchase

    4 Years

    Process

    Washed

    Elevation

    1500-1900 Meters

    Harvest

    November - March

    Tasting Notes

    Papaya, Candied Ginger, Silky

  • Farmlevel Story

    Farmlevel

    It's important to remember that despite its neighboring proximity to Ethiopia, where coffee was first recorded in 850 AD; It wasn't until the late-1800s that coffee, of the Bourbon variety, was introduced to Kenya by way of the Indian Ocean island of Réunion. Several decades later, in 1930, is when Scott Laboratories was commissioned by the Kenyan government to develop the most commercially viable coffee variety in terms of drought tolerance, productivity and cup quality. Thus was born the two varieties that would go on to define the flavor of Kenyan coffee as we know it; SL-28, a single-tree selection identified for its drought resistance in Tanzania, and SL-34, another single-tree selection of French Mission Bourbon from Kenya’s Loresho Estate.

    Gakuyu-ini is the sole receiving station - or “factory” - in the Thirikwa Farmers Coopera-tive Society serving the Githiru, Gituba and Mukure villages. Thirikwa’s 1,500 + member smallholder farmers - who tend on-average to 200-250 trees - deliver freshly-picked

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Gakuyuini

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