Field blend of varieties, washed process
Roasted for filter brewing

Dried papaya, sweet lime, and blackcurrant

This coffee comes to us from the Giakanja Co-op Society, located in the revered growing region of Nyeri, Kenya.

Established in 1968, the Giakanja washing station is operated by a cooperative society of local farmers. Initially part of a larger union until 2000, it gained independence and has since been supported and trained by organisations like Technoserve and exporter Sucafina.

At Giakanja, cherries are sourced from local smallholder farmer-members, who cultivate coffee on compact plots, usually under one hectare, planted out with an average of 250-300 trees each.

This lot features a mix of SL28, SL34, Batian, and Ruiru 11 coffee varieties. Batian and Ruiru are prized for their disease resistance and high yield, whereas the SL varieties, known for their superior taste, are advantageous in areas with limited water. Their deep root systems enable them to tap into water sources deep underground.

At the Giakanja washing station, a meticulous process ensures only the best coffee makes it to export. Cherries are carefully sorted to weed out defects, accepting only the most dense and ripe ones. They undergo a two-stage pulping using a McKinnon pulper, followed by floating and soaking for 12-24 hours. Afterward, they're washed and laid out on raised beds to dry. Before export, the coffee undergoes 'dry milling' to remove the protective papery layer from the beans.

In the cup, Giakanja tastes of forest fruits including raspberry, blackberry, and blackcurrant. A dried papaya sweetness and lime accents are underpinned by a rich, concentrated texture.

This is our second season buying from Giakanja, and have done so through our import partners, Sucafina.