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. We picked up an AA outturn last year for the first time in 7 years since, and it was one of the most outspoken Kenyas of the season. This year we picked up an AA outturn again, as well as these 6 bags of the Peaberry separation, which scored on par in our initial assessment.
Giakanja carries a "big" level of fruit complexity in both the aromatic and cup profiles. The dry fragrance has an interesting banana smell to it, smoothie-like, lots of dark sugars, and a bit of apple sauce and red grape smells in CIty and CIty+ roasts. Adding hot water gives off impressions of grape and citrus peel, along with a convincing layer of caramelizing sugars. It smells truly amazing when wetted, and the break is like 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 too, carrying tropical and berry fruit flavors, crossing over into the realm of candy and fruit syrups. Sweetness and complexity run 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 juice. Even at Full City, intense flavors of grape jam and blackberry come to fore, and deep sugar browning flavors match complex roast tones in the aftertaste.