Kenya Gakuyu-Ini AA
Notes of lavender, red currant, raspberry.
Varietals: SL 28, SL 34, Ruiru 11
Region: Kirinyaga, Mt. Kenya
Altitude: 1600-1700 MASL
Processing: Traditional processing methods using a disc-depulper before a 6 hour dry fermentation, then soaked for up to 2 days. River water is pumped up to remove sediment before washing the coffee. Freshly washed coffee is then protected for a few days, before being spread thin on raised beds, turned regularly, and covered during the harshest times of the day.