Gakuyini AA
Gakuvini factory sits at 1,700 masl on the slopes of Mount Kenya. and benefits from the fertile volcanic soil in this area. This factory is part of the Thirikwa Farmers Cooperative Society (FCS), a group that consistently delivers top-quality profiles and pays its farmers well. This factory implements various sustainable practices throughout its production. They distribute manure that can be used as fertilizer and recycle the water used for processing cherries, filtered through a lagoon system. They use a Penagos Ecopulper, which reduces water consumption drastically. All coffee delivered to Gakuyini is picked by hand. The coffee is processed using the traditional Kenyan "double washed" method. After a 16-24 hour fermentation, the coffee is washed and soaked for another 16-18 hours.
Kirinyaga
Located to the east of Nyeri, Kirinyaga County is one of the most famous coffee growing regions in Kenya. In Kirinyaga, coffee is grown in volcanic loam along the southern foothills of Mt. Kenya, and washed with clean, fresh water from the Kii river. Like in much, but not all of the rest of Kenya, most coffee here is produced by smallholder farmers and processed at cooperatively run factories.
Field Blend
SL28 and SL34 are the most sought after coffee varieties in Kenya, and in consuming countries have essentially become synonymous with quality Kenyan coffee. In recent years, we have been seeing more Kenyan offerings include the hybrid Ruiru 11 and Batian varieties. These hybrids are more resistant to Coffee Berry Disease and Coffee Leaf Rust than the traditional SL varieties while still retaining high quality potential, making them an important bulwark for producers against the devastating economic effects of crop disease.
Washed
Traditional Kenyan "double washed." The coffee is first fermented for 16-24 hours, washed, and then soaked for an additional 16-18 hours.