Kenya Nyeri Giakanja AA

Out of stock
92.1
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Arrival date Aug 1 2014
Lot size 83bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AA
Appearance .4 d/300gr, 17 - 19 screen
Roast Recommendations City to Full City for brewed coffee, espresso roasts could even handle a few shades toward Full City+ (max)
Weight 1 LB
Giakanja is a coffee washing station, a wet mill, and what is referred to in Kenya as a "factory" Small washing stations are aligned with a particular "society" which is what they call a cooperative in Kenya. In this case, Giakanja is part of the Giakanja Farmers Cooperative Society. Giakanja lies in the Tetu division of Nyeri county, and was at one point in time part of Tetu FCS, lobbying for single society status over 50 years ago. At this point in time, the FCS has nearly 2000 members, growing a mix of SL-28, SL-34, and Ruiru 11. Contributing farmers are spread out around the county, with average altitude ranging from 1750 to 1800 meters. It's been about 7 years since we've picked up this coffee, and this AA makes a strong return, being one of the most outspoken lots on our cupping table.
We haven't carried this coffee for a few years now, but when this particular AA sample hit the cupping table, we were blown away by the "big"ness level of fruit complexity, deeply sweet in flavor, and dark fruit/wine-like acidity. The dry fragrance is subtler than you'd think, lots of dark sugar smells, and a bit of blackberry and red grape smells in CIty and CIty+ roasts. Adding hot water gives off impressions of grape and blackberry, along with light brown sugar. It smells truly amazing when wetted, and the break is like pure maple sugar and berry. This is one juicy cup of Kenya coffee. There's a strong note of black cherry up front, sweet, and with the slight bitterness of cherry or grape skins. The mouthfeel reflects the fruit juice aspect, and carries flavors of papaya, guava, and passion fruit oh so well. Sweetness and complexity run very high, and acidity goes from malic to Syrah, pleasantly bright with slight effervescence. Marked sweetness carries through to the finish with flavors of pulpy citrus and candied orange peel. Even at Full City, juicy concord grape, blackberry, and deep sugar browning flavors match complex roast tones. This makes for an amazing desert coffee - complex and refreshing. And if taken toward Full City, worthy of a run through the espresso machine. Expect concentrated core flavors with high, highs cutting across the top.