Kenia Gakui

Kenya Gakui is one of our favorite coffees. Kenya, known for its stunning landscapes, diverse wildlife and rich cultural heritage, has yet another gem to offer the world - exceptional coffee. Grown in the fertile highlands surrounding the Gakui region of Kenya, this coffee grows between 1,500 and 2,100 meters above sea level.

The heart of the Gakui region is the Gakui Coffee Cooperative. This cooperative represents local growers, each of whom is committed to producing exceptional coffee. This sense of community and common purpose gives each cup of Kenya Gakui coffee a unique spirit. During coffee production in Kenya, the cherries are first sorted, and unripe or overripe cherries are removed. Once the sorting is complete, the coffee is then de-stemmed. This is done by pressing the cherries through a sieve and removing the fruit and skin from the beans.

The coffee is then fermented in white ceramic tanks for 24 hours. Once the moisture content reaches 11.5-12%, the coffee is transferred to conditioning containers, where it rests until it reaches the dry mill. After processing, drying and cleaning, the coffee goes to a sorter, which separates the beans according to certain characteristics, mainly size. The coffee goes to a machine that vibrates, sending the beans through various sieves with holes of different sizes, and sorts the coffee based on size and density. This results in a more uniform coffee profile.

One of the most remarkable aspects of Kenya Gakui coffee is its unique flavor profile. Like many Kenyan coffees, Kenya Gakui is known for its bright and lively acidity. It adds clarity and juiciness to every sip. Kenya Gakui boasts a dazzling array of fruity notes, with black currant and citrus at the forefront. However, there will be no shortage of a finish in the style of a delicious fruit juice. For this very reason, it should not be missing from your coffee collection!