Darkberrylicious
Country
Kenya
Region
Kirinyaga
Farmer
several smallholders
Producer
THIRIKWA FARMERS C.S.
Washing station
Gakuyu-ini
Variety
SL 28, SL 34, Ruiru 11
Mounting height
1600 – 1700 M.A.S.L.
Preparation
washed
Cassis, blackberry, vanilla
Medium body
The acidity is pronounced but balanced and complex.
A coffee with dark berries and vanilla and floral notes which is supported by the sweetness.
The mouthfeel is juicy and smooth.
The Gakuyuini is again a coffee from Kenya that makes us happy!
Kenya stands for a great variety and simple coffees which many people enjoy!
The sweetness and the aroma of this coffee speak for themselves.
It shows incredibly many facets and therefore we experience the most diverse flavor profiles depending on how it is prepared.
So definitely try different preparation methods with this coffee and just have fun!
As always with Kenya, as an espresso it is more suitable for advanced and certainly nothing everyday.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 97 °C
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First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 45sec
Fine ground coffee: 18g
Extraction volume for 2 espresso: 55g
—
Extraction time: 24sec
The Gakuyuini mill is located in the eastern of Kirinyaga region on the southern slopes of Mount Kenya at an altitude of 1600 – 1700 MASL and benefits from the fertile volcanic soil in this area.
The mill was built in 1982 and owned by the Thirikwa Farmes Cooperative Society which counts over 1500 members (at least 670 are female). Each year the farmers harvest together around 250 tons of cherry.
After the harvest by hand picking the cherries will be delivered the same day to the Gakuyuini mill for further processing. At the mill, the cherries will be sorted out prior to pulping. At this stage ripe cherries will be separated from possible underripes, overripes and foreign parts.
The sorted cherries go through a pulping machine, which removes skin and pulp. The pulped cherries are fermented for 12 to 24 hours and then washed with clean water to remove any remaining mucilage. After fermentation the seeds are washed and again graded by density in washing channels and are then soaked under clean water for 16-18 hours. On raised beds the seeds, or also called pergamino, are turned regularly for an even drying. The seeds are covered in plastic during midday and at night. Drying time is usually up to 21 days, depending on the weather conditions.
