Giakanja

Our Kenyas this year are from washing stations in the town of Katarina in Nyeri County. They were sourced with the help of Peter Mbature of Kamavindi Coffee and Mbature Exports. Peter and his family work throughout the region to procure and develop the best lots Kenya has to offer through decades of sourcing and processing expertise. Kamavindi works to forge deep relationships with cooperatives and other small estates and connect high quality coffee with global buyers offering high prices for excellent quality coffee.

Giakanja comes to us from the Giakanja Wet Mill, a washing station owned by the Giakanja Farmer's Cooperative. 

This coffee is processed by first floating cherry to remove any underripe or damaged beans before pulping. The coffee is then pulped, left to dry ferment for 18-20 hours and then immediately washed and soaked in fermentation tanks for another 24 hours. Coffee is dried on raised beds for 10-14 days.

We have found that Giakanja truly sparkles as a filter or iced filter coffee, showing off the bouncy sweetness of yellow stone fruit and white grapes.

Imported with the support of our friends at La Baia Coffee Supply.