Kenya Giakanja Aa: Sample Coffee Roasters

Kenya
Giakanja
Aa

We find flavours of strawberries, passionfruit, guava

Body Acidity

Kenyan coffees show so many great flavours when they are very fresh, we can’t help but think sometimes it’s just too much. With some origins, flavours were muddled and a little over the top, with high and unbalanced acidy.

After some testing, we’ve found that we most enjoy our Kenyans not fresh, but after nine months of resting. It’s hard to resist the urge to dive straight in when new harvests land – especially when you’ve been hanging out for that fruit-bomb to arrive.

This was one of those coffees.

We visited Giakanja’s processing station in 2018 and were astonished by how clean and well run it was. When the harvest arrived at our roastery, we got straight in there like kids at Christmas.

But we decided to set aside a few boxes for an (impatient) wait. Nine months on, and you won’t be disappointed.

That thick fruit, intense body and mind-blowing acidity are gone, leaving us with a refined acidity, delicate strawberries and nice toffee. Enjoy this great example of a delicious Kenyan, aged to perfection.

More about Giakanja Farmers Cooperative

Giakanja Farmers Cooperative

Giakanja is a cooperative and wetmill, collecting and processing coffee from the farms in the area, who are all smallholders rather than large estates.

Nyeri County is between the eastern base of the Aberdare (Nyandarua) Range and the western slopes of Mt Kenya.

The cool temperatures and red volcanic soils combined with the altitude (around 1,700m above sea level) mean coffee develops slowly, producing relatively small crops of intensely flavoured beans.

Most of the coffee is grown as small family plots alongside the homes, located on the slopes and upper plateau. The main harvest months are from October to January.

Coffee drying on raised beds

Smallholders deliver coffee cherry to the factory, where it is depulped, dry-fermented, washed and soaked. Parchment is then dried slowly on raised tables during which time it is frequently turned and constantly sorted by hand to remove any defects.

Sourcing and ingredients

100% SL28, SL34, Ruiru 11, and Batian coffee beans, roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3.3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 65g of espresso out (yield), during 26-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:15
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:15 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:16
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:16 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Giakanja Farmers Cooperative
Country: Kenya
Region: Nyeri
Altitude: 1450m above sea level
Varietals: SL28, SL34, Ruiru 11, and Batian
Process: Washed
Body: Medium
Acidity: Bright
Tasting notes: Strawberries, passionfruit, guava
Roast style: Omni

Varietals

Batian varietal

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

The Nyeri region of Kenya

Central region home to Mount Kenya, an extinct volcano that produces rich, red soil. Most commonly smallholder cooperatives. Coffee trees in this region produce two crops (the main harvest producing the higher quality lots)

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.