Gakuyu_Ini AB Coffee Profile
About the Producer
Gakuyu-ini is located in Kirenyaga County in the Central highlands of Kenya and is a member of the Thirikwa Cooperative Society. The factory is a set in a beautiful, fertile and forested location and is surrounded by thousands of smallholder subsistence farmers who grow coffee as a cash crop alongside potatoes, bananas, mangoes, avocados and some livestock.
The Gakuyu-ini factory processes coffee using methods typical throughout Kenya. Local people are paid to pick the ripe coffee cherries between October and January and these are pulped using disc pulpers in the wet mill. The water used to convey the resulting mucilage coated beans also aids quality separation by density since heavier beans sink in the water whilst lighter beans float on the surface. By channelling these beans separately three grades of parchment coffee are created; P1 (the best), P2 and P3. The parchment coffee is then channelled into large tanks where dry fermentation occurs during the following 24 hours or so. Once the mucilage is loose, the beans take on a pebble-like feel and so the fermentation process is halted by washing the beans in channels full of water, where further quality separation takes place, since low grade ‘floaters’ can be directed away from the dense high-quality beans. Next the parchment coffee is channelled to a soak tank where it sits in cold water for around 24 hours, a process which develops the amino acids within the beans and is thought to contribute to Kenyan coffee’s unique flavours.