Altitude: 1.800 masl
Varietal: SL-28, SL-34, Ruiru 11, Batian
Producer: Gakui Coffee Factory
Taste notes: red currant, blackberry, vanilla
WHY WE LIKE IT
Every time we drink this coffee we go back to the first time we tasted a Kenyan as it perfectly represents the qualities of that terroir: with that bright redcurrant acidity, the structure and sweetness of wild blackberries and a delicate body with a vanilla finish.
One of the most appreciated origins for those of us who have been in this world for years, as we find a profile that is unrepeatable by any other country. We recommend filtering it to enjoy its full potential.
We use 20 grams of ground coffee and 340 grams of final water at 93C. We make three pours. The first one of 50 grams, wait 30 seconds and make two pours of 145 grams in a total time of 2' 30" / 3'.
Variables to take into account:
- METHOD: Kalita/V60
- GRINDER: EK43
- WATER: 70 ppm
The Gakui coffee farm was built in 1996 and is located about 1,800 metres above sea level on the slopes of Mount Kenya. Tasks such as weighing coffee, sorting and grading coffee, paying farmers and resolving farmer complaints are carried out here.
Temperatures here range from 13 to 24C throughout the year. The main coffee varieties grown are SL28, Batian, SL34 and Ruiru 11. The region has fertile, well-drained red volcanic soils, ideal for coffee production.
VARIETY AND PROCESS
The coffee cherry is washed and pulped. First, the dense beans are separated from the immature 'mbuni' (floating) beans by flotation with water, which means that the denser beans sink and are sent through channels to the fermentation tank.
This first fermentation phase lasts about 24 hours, after which the grains are washed and sent to the secondary fermentation tank for another 12-24 hours.
Once the fermentation process is completed, the grains enter the washing channels, where the floating grains are further separated and the dense grains are cleaned of mucilage. The washed grains enter soaking tanks where they can remain under clean water for another 24 hours.
This steeping process allows the amino acids and proteins in the cellular structure of each bean to develop, resulting in higher levels of acidity and complex fruity flavours in the cup.
The beans are transferred to drying tables, where 50% of the moisture is removed.