KNG | KENYA NYERI GIAKANJA
Fruity Profile | Light roast
Tasting Notes: Citrus, Melon, Floral
IT ALL STARTS AT THE COFFEE FARM
The Giakanja Farmers Co-operative is in the Nyeri region of Kenya. Giakanja Co-op owns and operates a mill where the coffee from member farmers is collected. The mill has machinery to remove the fruit from the seed of the coffee and dry the seeds on raised beds in the sun. This area also has a large forest preserve named Giakanja and is in the proximity of Mt. Kenya, a pre-historic volcano which is the second highest peak in Africa.
SL28, SL34, Ruiru 11
DID YOU KNOW
There are 68 Languages spoken in Kenya. Because of the need for people to communicate between so many languages the average person in Kenya speaks more than two languages. Bantu Swahili is one language that many people commonly speak and it is often used.
Price paid by Driftaway (per pound avg. across June 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 6,800 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This month in the Fruity Profile we chose from samples provided to us by Crop to cup coffee importers. They have a long standing relationship with the Giakanja Co-op and selected an excellent lot from the Co-op.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 x 60 kg
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Jul 19 to Aug 9 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.