Kenya

Giakanja

AB

Released August 29, 2018

Tasting notes

Strawberries, peach, passionfruit
Medium bodied with bright acidity

The rich volcanic soils of Nyeri have produced some of our favourite coffees over the last few years, and we were more than a little excited to see the first of this year’s harvests arrive at the warehouse.

More Kenyan producers harvest two crops each year: a main crop from October to December (which is what you’re drinking with this delivery) and also a second crop between June and August that’s typically smaller and lower quality.

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

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.

AA, AB, and Kenyan coffee grades

In Kenyan coffee these initials indicate the size of the beans. AA is the larger of the two, based on a sorting screen sized 7.22mm; with AB made up of the combined beans of A grade (6.8mm) and B grade (6.2mm).

Country: Kenya

Region: Nyeri

Altitude: 1450m above sea level

Varietals: SL28, SL34, Ruiru 11, and Batian

Process: Washed

Producer: Giakanja Farmers Cooperative

Map showing location of Kenya Giakanja AB


What makes up Kenya Giakanja AB?

Varietals

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

Subscribe to a world of coffee

Discover a new single origin coffee every two or four weeks, with no delivery fees.

Pause, cancel or change at any time.

Sign up today and your first coffee will be roasted and sent Wednesday 27th March.

Subscribe now


You may also like:

View all our coffees