Gakuyu-ini

OriginKenya

ProcessFermentation

Summary

A vibrant Kenyan AB coffee from the Gakuyu-ini washing station in Kirinyaga, produced by the Thirikwa Farmers’ Co-operative Society. Grown by around 1,200 smallholder members, this coffee is composed of SL28, SL34 and Batian varieties. The cherries are hand sorted, floated, depulped, dry fermented for 18-24 hours, washed in multiple stages, soaked in clean water from the Kiri river and dried on raised beds over 12-20 days. Expect a tangy, raspberry and whitecurrant flavour profile with poise, intensity and clarity.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Filter

Coffee in: 18 g
Water: 300 g
Time: 3:30
Temperature: 100°C

Grind: Medium-fine, similar to caster sugar

0:00Bloom with 50g water (30 s)
2.Pour 50g every 30 seconds, final pour at 3:00
3.Allow total drawdown by 3:30

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Producer: Thirikwa Farmers’ Co-operative Society
Variety: SL34, Batian, SL28
Notes: Raspberry, Currant

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The roaster

Workshop

Workshop Coffee is a London specialty coffee roaster with a cafe and academy in Belgravia. They offer single origins, house blends, and limited-release lots li…

AI-assisted description, based on roaster & cupping data.

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