Jindo Coffee - Lychee Star

Gakuyini factory sits at 1700 masl on the slopes of Mount Kenya, and benefits from the fertile volcanic soil in this area. This factory is part of the Thirikwa Farmers Cooperative Society (FCS) a group that consistently delivers top-quality profiles and pays its farmers well. This factory implements various sustainable practices throughout its production. They distribute manure that can be used as fertilizer and recycle the water used for processing cherries, filtered through a lagoon system. They use a Penagos Ecopulper, which reduces water consumption drastically. An Agaarde disc pulping machine removes the skin and pulp of the cherries. After a period of fermentation for 16-24 hours, the coffees are washed with clean water and soaked for another 16-18 hours to create that distinct crisp acidity unique to coffees in this region. Lastly, the coffee beans are covered and dried on raised beds under the sun for 21 days. The resulting coffee is juicy, sweet, and sparkly with complex acidity and caramelized sugars.