"Upon grounding, blackcurrant, citrus, and orange peel fill the aroma. The sip is led by blackberry, blackcurrant, and cranberry juice, with hints of grapefruit, orange peel, and candied cranberry rounding out the full-bodied and robust flavor."

This lot is produced by numerous smallholder farmers from the Gaikundu Farmers’ Cooperative Society (FCS) and processed at the Kamviu washing station located in Embu County, Kenya. Specifically, this coffee is sourced from 977 smallholder farmers, giving it a unique character that distinguishes it from other Kenyan coffees. Known for its sticky and sweet profile and long-lasting aftertaste, this coffee offers a flavor profile that is rarely found elsewhere.

The Gaikundu FCS boasts a membership of around 3,600 active farmers, most of whom cultivate coffee on the slopes of Mount Kenya, at elevations ranging from 1,650 to 1,900 meters above sea level. Due to its strategic location at the base of Mount Kenya, the Kamviu washing station is easily accessible for farmers who deliver their cherries daily, saving significantly on logistical costs. Most of these farmers own small plots of land (around half a hectare on average), where they grow not only coffee but also crops like bananas and carrots for subsistence.

Under the management of Godfrey Givoci, quality control at the Gaikundu coffee washing mill is rigorous. Only ripe cherries are accepted for processing, and the quality is ensured by the ‘Cherry Clerk’, a key staff member during harvest, who meticulously tracks each farmer’s daily coffee deliveries. Rejected cherries must be dried at home by the farmers and sold later as lower-quality Mbuni, a natural-processed coffee that fetches a lower price. This incentivizes farmers to pick and deliver only the ripest cherries.

The coffee is processed using the washed method, where cherries are depulped after a sufficient quantity has been collected. The coffee undergoes fermentation for 12 to 48 hours, depending on ambient temperature, before being washed to remove remaining mucilage. Afterward, the beans are graded and may be recirculated for additional washing if necessary. The drying process, which lasts between 2 to 3 weeks, is carefully monitored to maintain a balanced drying rate.

Varietal : SL28 & Rairu 11
Altitude : 1800 masl
Process : Kenyan Washed
Origin : Kairuri, Embu