GAKUYU-INI PEABERRY

This juicy lot captures everything we love about the Kirinyaga terroir. In the cup, raspberry and blackcurrant jam are juicy and bright. Lively acidity on the palate is coupled with deep, sweet complexity.

Gakuyu-ini is the main processing station of the Thirikwa Farmers Cooperative. Around 1600 small holders contribute to the station, receiving some of the highest prices in the region for their consistently quality.

Gakuyu-ini is situated on the slopes of Mount Kenya, benefitting from fertile volcanic soil and altitudes ranging from 1600 - 1700 meters above sea level. The washing station is only 1.5 hours from Nairobi, demonstrating just how close the typical coffee growing areas of Kenya are to the city. The quality of Kenyan coffee is ensured at the factory or processing station. Diligent work by the cherry clerk ensures cherries are strictly sorted by grade.

Cherries are hand sorted for unripes and overripes by the farmers before they go into further processing. A disc pulping machine removes the cherries and pulp. The coffees are then graded by density into different qualities. The coffee is fermented for 16-24 hours under water. After fermentation the coffees are double washed and again graded by density in wash­ing channels. They are then soaked with clean water from the Gatomboya stream for 16-18 hours. Drying takes place on raised African beds over 21 days.