Flavours of strawberries, passionfruit, guava
Body     Acidity

Best as black espresso/filter

Kenyan coffees show so many great flavours when they are very fresh, we can’t help but think sometimes it’s just too much. With some origins, flavours were muddled and a little over the top, with high and unbalanced acidy.

After some testing, we’ve found that we most enjoy our Kenyans not fresh, but after nine months of resting. It’s hard to resist the urge to dive straight in when new harvests land – especially when you’ve been hanging out for that fruit-bomb to arrive.

This was one of those coffees.

We visited Giakanja’s processing station in 2018 and were astonished by how clean and well run it was. When the harvest arrived at our roastery, we got straight in there like kids at Christmas.

But we decided to set aside a few boxes for an (impatient) wait. Nine months on, and you won’t be disappointed.

That thick fruit, intense body and mind-blowing acidity are gone, leaving us with a refined acidity, delicate strawberries and nice toffee. Enjoy this great example of a delicious Kenyan, aged to perfection.

More about Giakanja Farmers Cooperative

Giakanja Farmers Cooperative

Giakanja is a cooperative and wetmill, collecting and processing coffee from the farms in the area, who are all smallholders rather than large estates.

Nyeri County is between the eastern base of the Aberdare (Nyandarua) Range and the western slopes of Mt Kenya.

The cool temperatures and red volcanic soils combined with the altitude (around 1,700m above sea level) mean coffee develops slowly, producing relatively small crops of intensely flavoured beans.

Most of the coffee is grown as small family plots alongside the homes, located on the slopes and upper plateau. The main harvest months are from October to January.

Coffee drying on raised beds

Smallholders deliver coffee cherry to the factory, where it is depulped, dry-fermented, washed and soaked. Parchment is then dried slowly on raised tables during which time it is frequently turned and constantly sorted by hand to remove any defects.


Giakanja Farmers Cooperative






1450m above sea level


SL28, SL34, Ruiru 11, and Batian







Roast style


Map showing location of Kenya Giakanja AA

What makes up Kenya Giakanja AA?


Batian varietal

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

The Nyeri region of Kenya

Central region home to Mount Kenya, an extinct volcano that produces rich, red soil. Most commonly smallholder cooperatives. Coffee trees in this region produce two crops (the main harvest producing the higher quality lots)

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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