GAKUYUINI — Kenya — Espresso

About This Coffee

WASHED — ESPRESSO ROAST. Wine, mellow acidity, raisin, red berries. The smallholders mainly have the varieties SL 28, SL 34 and Ruiru 11. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered 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 for 16-18 hours. After soaking, the coffees are dried on hessian mesh mats for up to one day, then moved to the traditional drying tables. The coffee is normally dried on a surface of jute cloth or shade net layered over the table's wire mesh. The drying time varies between 12 and 20 days depending on weather and rainfall.