This coffee was purchased by our importer through an independent buying agent via auction, which, in Kenya is the best way to ensure that the coffee is purchased at a fair price. Almost all Kenyan coffee is purchased from co-operatives of farms who work together and share resources, and so it rare to purchase coffee directly from one farm. Another reason for this is that almost all Kenyan coffee is washed, and needs to be sent to a mill for processing.
This coffee comes from the Factory of Thirikwa Farmers Cooperative Society in Kirinyaga County, and was purchased at auction on the Nairobi Exchange. This Cooperative processes coffee from just this one factory. Coffee from Gakuyu'ini is SL28 and SL34 varietals, likely with some Ruiru 11 and Baitan varietals as well. The coffees are manually sorted, then mechanically depulped before clean water from the Kiri river washes and brings the coffee to fermentation tanks (the waste water is then deposited in deep wells to prevent erosion and minimize environmental impacts). The coffee is then layered out on drying beds and regularly turned, covered during the hottest part of the day, until the ideal moisture is achieved.
We love this coffee for it's vibrancy and it's big, jammy mouth feel. It has a very juicy texture and almost no dryness, and reminds us of a dessert wine. It is a component in a couple of our Seasonal Blends, and we also offer it as a single origin.
A note on roast dates:
Contrary to most coffee myths (based off old information), it's best not to use coffee that is too fresh. For espresso, we recommend using coffee between three days to four weeks old, while filter and drip coffee it's best if the beans are three weeks to twelve weeks from the date of roasting. We offer the option to select coffee that we have set aside to let rest so it's ready to go when you order it (recommended if you plan on using it for drip or filter coffee, while for espresso it's better to order the standard option). Subject to availability.