Kenya Kirinyaga AA Gakuyu-ini
Kenya Kirinyaga AA Gakuyu-ini
Farm Description
Gakuyu-ini is a factory, or coffee mill in Kenya terminology, from the Kirinyaga growing district that is to the west of Nyeri. Gakuyu-ini is a cooperative coffee, the sole coffee group of the Thirikwa Farmers Cooperative Society. It serves Githiru, Gituba and Mukure villages, and the actual mill is in the Gichugu Division near Kianyaga town at 1567 meters. While we like estate coffees, more often than not, the cup quality from cooperatives is superior in Kenya. In a coop, each member is tending to only 200-500 trees on less than a hectare, as opposed to a huge estate that uses agribusiness growing methods. I think it shows in the cup. We have a long history buying this coffee as well (both AA and the excellent Peaberries), and that increases our collective trust that this coop can pick and process coffee really well.
Cupping Notes
The dry fragrance is vibrant with a ruby red grapefruit scent, moderated by vanilla wafer cookie and caramel sweetness. Adding hot water, the wet aromatics remind me of fresh baked sweet bread, but also have a pronounced floral quality, a lemon-rose potpourri. Slightly darker roasts like a Full City have a black currant jelly note. The cup has delicate balance of the sweet and the sour sensations, with a lively, fresh lemonade brightness. My lightest roast has a resiny hop flower note while the darker Full City roasts have some grape notes. The mouthfeel is silky, with medium density like the light syrupy character of hard candy as it dissolves. In the next cupping session we had a distinct grape candy flavor from this Gakuyu-ini, almost like a Jolly Rancher which is echoes the mouthfeel. This is a balanced and sweet lot. There is a hint of winey, ripe character to the fruit. When the cup is completely cool, there is a flavor of sweetened pink grapefruit or syrupy peaches... very nice! Overall, it's one of the sweetest, most delicate Kenyas we have had. We have sold out of the peaberry Gakuyu-Ini which was more acidic and higher in tonal range, but I think the AA might be a better day-to-day drinking coffee. And if you can roll with bright espresso, it makes an amazing SO shot!
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Lot Size
Roast Recommendations
City to Full City Roast.Processing
Varietal
Grade & Appearance
Packaging
Comments
#1 Enhancer and amplifier
Alone this coffee gives off very floral aromatics and a lavender-like flavor. The balance is stunning and the classic currant notes are present in the aftertaste along with peaches. I liked it straddling the line between city and full city. I think Tom calls this "city+"
What struck me about this coffee was how it amplifies flavors when you enjoy it with food. Often times coffee comes across as muted when I eat a scone or a muffin alongside it. I tend to feel like I am wasting a great coffee if I overwhelm it with food. The sweetness of the baked good trumps the sweetness of the cup.
I munched on the last of our raspberry crop as I was filling the kettle with water for a chemex of this coffee. About fifteen minutes later I poured a cup. Assuming the raspberry flavor was long gone I fully expected to get the floral cup. BAM...the first sip just amplified and jump started the ripe raspberry flavor all over again. It was uncanny and continued throughout the first cup. I saw raspberry berets and started humming Prince to myself.
Enjoying a second cup with a anise-laden hazelnut biscotti provided a playful enhancement to the baked goods. Each bite and sip formed a sum that exceeded the individual parts. Typically I find eating this particular brand of biscotti is very helpful when I am trying to mask the taste of the coffee served at their bakery, with the Kenya Gakuyu-ini, it made them both taste even better.
#2 For the reals, Tim.
For the reals, Tim.