Giakanja AB

Nyeri is considered one of the best coffee regions in Kenya. The farms of the Giakanja Farmers' Cooperative are small, with an average of 250 to 350 trees of the SL28 and SL34 varieties. The region's high altitude allows the coffee cherries to ripen slowly and fully absorb nutrients from the rich volcanic soil. With two rainy seasons, the Cooperative benefits from two harvests a year.

Recently, farmers have received agronomic support from our export partners Sucafina Kenya to help them maximize the standard of their coffee and the economic sustainability of their farms. With better access to soil quality information through the use of more modern technology and agronomic assistance, both tree health and cherry quality are improved. Farmers can reduce their dependence on additional fertilizers, while improving yields and delivering the coffee quality that washing stations reward.

Process:
The quality of Kenyan coffee is the result of both growing and processing standards. Members of the cooperative hand-pick only the ripest cherries and deliver them to the Giakanja washing station. There, the cherry manager meticulously supervises the visual sorting and flotation, accepting only the best cherries that will provide the desired flavor profile. Our AB lot is a perfect representation of the beautiful terroir.

After sorting at the washing station, the cherries are pulped and fermented. The coffee is then washed and dried on raised beds. Workers frequently rake the layers to ensure uniform drying. They cover the drying parchment during the hottest hours of the day, to maintain slow and uniform drying, and at night, to protect the grains from humidity.

Kenyan terroir: all about berries. Following in the footsteps of our previous Giakanja releases, this AB batch has a delicious profile full of blackberry flavor. As it cools, delicate notes of orange blossom and vanilla appear.