Kirinyaga · Altitude: 1,570 m
Varietal: SL28, SL34, Batian
Process: Fully washed
Cupping notes: Bright, juicy and structured
Profile: Bright acidity, clean & structured
This washed Kenyan lot comes from the Gakuyuini Coffee Factory, operated by the Thirikwa Farmers’ Cooperative Society in Kirinyaga. Around 3,700 smallholder farmers deliver ripe coffee cherries to the station during harvest, where strict quality standards ensure consistently high-quality coffee.
The coffee is grown at approximately 1,570 meters above sea level on fertile clay-loam soils. Farmers cultivate classic Kenyan varieties such as SL28 and SL34, alongside Batian and Ruiru 11, known for producing vibrant and expressive cup profiles.
After careful hand sorting and flotation, the cherries are pulped and fermented overnight before being fully washed and graded. The parchment is then soaked and dried on raised beds for 8–14 days, developing the clarity and structure typical of washed Kenyan coffees.
In the cup, this coffee shows bright acidity and a clean, structured profile, with juicy fruit character and layered complexity. A vibrant and classic expression of Kenyan coffee.
Kirinyaga · Altitude: 1,570 m
Varietal: SL28, SL34, Batian
Process: Fully washed
Cupping notes: Bright, juicy and structured
Profile: Bright acidity, clean & structured
This washed Kenyan lot comes from the Gakuyuini Coffee Factory, operated by the Thirikwa Farmers’ Cooperative Society in Kirinyaga. Around 3,700 smallholder farmers deliver ripe coffee cherries to the station during harvest, where strict quality standards ensure consistently high-quality coffee.
The coffee is grown at approximately 1,570 meters above sea level on fertile clay-loam soils. Farmers cultivate classic Kenyan varieties such as SL28 and SL34, alongside Batian and Ruiru 11, known for producing vibrant and expressive cup profiles.
After careful hand sorting and flotation, the cherries are pulped and fermented overnight before being fully washed and graded. The parchment is then soaked and dried on raised beds for 8–14 days, developing the clarity and structure typical of washed Kenyan coffees.
In the cup, this coffee shows bright acidity and a clean, structured profile, with juicy fruit character and layered complexity. A vibrant and classic expression of Kenyan coffee.
