Kenya GAKUYU-INI PEABERRY from Florentine roaster D612 is exactly the coffee that confirms Kenya's reputation as one of the most interesting coffee origins. The flavour is dominated by freshness and fruitiness - juicy notes of pomegranate and green apple are complemented by bright acidity and a clean, light profile. By using only peaberry beans - round, self-developed beans - the coffee is more concentrated, with a smoother texture and softer body. It develops best in filter brewing, where its fresh character and juicy sweetness shine through.
Gakuyu-Ini Farm is located in the Kirinyaga region, at the foot of Mount Kenya. Thanks to the rich volcanic soil, the altitude of 1700 m above sea level and the constant climate, the coffees produced here have a typically pure, lively flavour. The farm is part of the Thirikwa Cooperative Society, a cooperative of smallholder farmers who invest in processing infrastructure and ensure a high quality harvest. Farmer support, fair farmgate prices and a focus on sustainability are key to the cooperative.
The coffee is processed using the washed method, which is traditional and very precise in Kenya. After harvesting, the ripe cherries are mechanically de-skinned and sorted by density. This is followed by fermentation in water for 24 to 48 hours, during which the pulp is naturally removed. Afterwards, the grains are washed again and then dried for 11-14 days on raised beds. The result is a coffee with a clean and bright flavour profile that reflects both the character of the soil and the careful work of the farmers.