Gakayuini – Peaberry
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It is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised beds made of chicken wire, which allows the coffee to breathe fully.
Coffee is traditionally sold through the country’s auction system, though recent amendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to speciality roasters around the world. Our supplier, Falcon Speciality have chosen this system since they believe it brings about better returns for the smallholder.
|Altitude:||1,500 - 1,800 metres above sea level|
|Farm:||Gakayuini - Thirikwa Cooperative Society|
|Owner:||1,500 Cooperative Members|
|Processing:||Washed and sun-dried on raised African beds|
|RecommendedFor:||Espresso - Filter - Cafetiere - Aeropress - Chemex - Hario V60 - Syphon - Stovetop|
|Varietals:||SL28 & SL34|