Giakanja
Giakanja Lot 20
200g
Varietal: Batian, Ruiru 11, SL 28 (90%), SL 34
Process: Washed
Fermentation: 72 hours
Drying: 21 days at full sun
Altitude: 1705 – 1800 MASL
Region: Nyeri, Kenya
Farm: Giakanja Coffee Farmers Society
Giakanja sits on the highlands of Nyeri County, fully 6,000 ft above sea level, lifted by the Aberdare range to the West. It’s about 5 hours north of Nairobi and might be the most infamous of Kenya’s central provinces. Cups here are known for stewy, sticky tomato paste and currant profiles with effervescence and candy sweetness. Giakanja has long been contributing to that reputation. The factory was erected in 1968, only five years after independence, and as is typical of Kenyan factories in this part of the country. It’s built around a large 2-stage Mckinnon pulper that channels into tens of fermentation tanks. Generous vistas are available at the top of the hill by the cherry hoppers. Bright baby blue paint on the channels and tanks contrasts against a lush rolling landscape. The tanks are piped down to a pump at the bottom of the hill, where the slurry either gets sent to holding tanks (used if the factory was out drying capacity and it needed to preserve parchment) or onto skin drying tables for a primary drying. There’s endless rows of steel-framed raised-bed drying tables that undulate with the valley.
Giakanja spun out from the larger Tetu Union in 2000, after fifty years of petitioning for independence. In 2010 they received training and support from Technoserve, setting them up for success, and we are happy to help them get the recognition they deserve. Both in 2017 and 2018 Giakanja FCS was able to boast the best premiums paid to members in all of Nyeri county.
The coffee undergoes a 72-hr ferment and a 21 day dry – covering the parchment at full sun. Cup profiles are very bright, candy sweet and full of grapefruit, melon, and effervescence. It’s not rare for us to see quality coffee coming from excellent organizations – but it’s delightful everytime we encounter it.
Giakanja Lot 20
200g
Varietal: Batian, Ruiru 11, SL 28 (90%), SL 34
Process: Washed
Fermentation: 72 hours
Drying: 21 days at full sun
Altitude: 1705 – 1800 MASL
Region: Nyeri, Kenya
Farm: Giakanja Coffee Farmers Society
Giakanja sits on the highlands of Nyeri County, fully 6,000 ft above sea level, lifted by the Aberdare range to the West. It’s about 5 hours north of Nairobi and might be the most infamous of Kenya’s central provinces. Cups here are known for stewy, sticky tomato paste and currant profiles with effervescence and candy sweetness. Giakanja has long been contributing to that reputation. The factory was erected in 1968, only five years after independence, and as is typical of Kenyan factories in this part of the country. It’s built around a large 2-stage Mckinnon pulper that channels into tens of fermentation tanks. Generous vistas are available at the top of the hill by the cherry hoppers. Bright baby blue paint on the channels and tanks contrasts against a lush rolling landscape. The tanks are piped down to a pump at the bottom of the hill, where the slurry either gets sent to holding tanks (used if the factory was out drying capacity and it needed to preserve parchment) or onto skin drying tables for a primary drying. There’s endless rows of steel-framed raised-bed drying tables that undulate with the valley.
Giakanja spun out from the larger Tetu Union in 2000, after fifty years of petitioning for independence. In 2010 they received training and support from Technoserve, setting them up for success, and we are happy to help them get the recognition they deserve. Both in 2017 and 2018 Giakanja FCS was able to boast the best premiums paid to members in all of Nyeri county.
The coffee undergoes a 72-hr ferment and a 21 day dry – covering the parchment at full sun. Cup profiles are very bright, candy sweet and full of grapefruit, melon, and effervescence. It’s not rare for us to see quality coffee coming from excellent organizations – but it’s delightful everytime we encounter it.
Giakanja Lot 20
200g
Varietal: Batian, Ruiru 11, SL 28 (90%), SL 34
Process: Washed
Fermentation: 72 hours
Drying: 21 days at full sun
Altitude: 1705 – 1800 MASL
Region: Nyeri, Kenya
Farm: Giakanja Coffee Farmers Society
Giakanja sits on the highlands of Nyeri County, fully 6,000 ft above sea level, lifted by the Aberdare range to the West. It’s about 5 hours north of Nairobi and might be the most infamous of Kenya’s central provinces. Cups here are known for stewy, sticky tomato paste and currant profiles with effervescence and candy sweetness. Giakanja has long been contributing to that reputation. The factory was erected in 1968, only five years after independence, and as is typical of Kenyan factories in this part of the country. It’s built around a large 2-stage Mckinnon pulper that channels into tens of fermentation tanks. Generous vistas are available at the top of the hill by the cherry hoppers. Bright baby blue paint on the channels and tanks contrasts against a lush rolling landscape. The tanks are piped down to a pump at the bottom of the hill, where the slurry either gets sent to holding tanks (used if the factory was out drying capacity and it needed to preserve parchment) or onto skin drying tables for a primary drying. There’s endless rows of steel-framed raised-bed drying tables that undulate with the valley.
Giakanja spun out from the larger Tetu Union in 2000, after fifty years of petitioning for independence. In 2010 they received training and support from Technoserve, setting them up for success, and we are happy to help them get the recognition they deserve. Both in 2017 and 2018 Giakanja FCS was able to boast the best premiums paid to members in all of Nyeri county.
The coffee undergoes a 72-hr ferment and a 21 day dry – covering the parchment at full sun. Cup profiles are very bright, candy sweet and full of grapefruit, melon, and effervescence. It’s not rare for us to see quality coffee coming from excellent organizations – but it’s delightful everytime we encounter it.