Kenya Gakuyu-Ini

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In the cup, expect vibrant flavours of black currant and fruit tart with a lingering finish of rose tea. It has a complex and heavy mouthfeel with the notable syrupy sweetness being representative of the region's terroir.

Coffee Story

The Gakuyu-ini Coffee Factory in Kenya was built in 1982. Located on two acres of land, it serves the Githiru, Gituba, and Mukure Villages. In this region, farmers grow mainly SL28 and SL34 cultivars of Arabica coffee, both of which are great tasting while also being high yield.

This factory is affiliated to Thirikwa Farmers’ Co-operative Society Ltd, and its membership currently stands at 1620, one thousand of whom are active farmers. The members of the factory perform all agronomic duties related to coffee production, including pruning, weeding, applying fertilizer. Planting material is sourced from the Coffee Research Station and grown according to standardized guidelines. Further direction is provided by the Ministry of Agriculture through field visits and farmer training programs.

After pulping, the coffee is fermented overnight, washed, soaked, and spread on the drying tables to sun-dry. The parchment is then frequently turned on the drying tables, sorted, and stored awaiting delivery to the millers. The factory has invested in a pulper, a re-circulation system, and about ten conditioning bins, which help stabilize the coffee's moisture level.

Brew Method

Brewing ratio: 1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%