Producer: Gikandra FCS
Varietal: SL-28, SL-34
Elevation: 1600-1800 meters
Process: Fully Washed
Drying: 14 Days Raised Beds
Fermentation: Dry, 12 Hours
Aroma: Black Currant, Clementine, Golden Raisin
Tasting Notes: Key Lime, Papaya, Muscovado Surgar
Gikanda FCS Kangocho factory is located near the town of Karatina, in the Nyeri county of Kenya. Being on the slopes of Mount Kenya where the soil is rich in minerals combined with consistent annual rainfall provides ideal conditions to grow wonderful coffee. As Gikanda is a smaller cooperative, they can focus on producing astounding coffees from the ripest cherries in a controlled and well executed fashion. Once the coffee is pulped and dry fermented, density separations in washing channels reveal the sweetest, most pristine pick of the coffees to carry the AA quality mark.
Kenyan coffees typically are a battle between leaning towards savory or sweet characteristics. They are undoubtedly complex, and this Kangocho lot was stunning to us in its sweetness. As the varietals themselves are not common to most of other origins, they must be roasted in a fashion that is aggressive to dry out the coffee quickly so that the development of lush characteristics can be tempered and controlled. This particular lot from Kangocho is very sweet in aroma with black currant, clementine, and raisins. The extraction magnifies these characteristics through acidity to reveal tropical and piquant citrus fruits. As the cup cools the body thickens, acidity tapers, and the sweetness blooms.