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.