Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini
Kenya - Gakuyuini

Kenya - Gakuyuini

55.00 Sale • Save

guava, black currant, pink grapefruit, molasses

Weight 250 grams
Roast Profile Espresso/Filter
Grind Size Whole Beans

Producer: Thirikwa Farmers Cooperative Society
Location: Kirinyaga
Variety: SL28, SL34
Process: Washed
Altitude: 1600 - 1700 MASL
Crop Year: 2021

Gakuyuini is a factory sitting on the slopes of Mount Kenya, and takes advantage of the fertile volcanic soil in this area, and the altitudes ranging from 1600 - 1700 meters above sea level.
The factory is only 1.5 hours from Nairobi, demonstrating just how close the typical coffee growing areas of Kenya are to the city. The membership here is quite spread between male and females, with 674 female farmers and 879 male farmers.

Varietals: The smallholders mainly have SL 28, SL 34, and Ruiru 11.

Grade: AA, AB and PB refers to the bean size.

Production process: Cherries are hand sorted for unripe and overripe cherries by the farmers before they go into production. A disc pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulp­er. Grade 1 and 2 go separately to fermentation. Grade 3 is considered a low grade.

The coffee is fermented for 16-24 hours under closed shade. After fermentation, the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.

Drying: Sun dried up to 21 days on African drying beds. Coffees are covered in plas­tic during midday and at night.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C

WITH MILK:

  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

— First pour to bloom, 55ml for 30 seconds.

— Second pour, 100 ml at 00:30.

— Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.

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