Kenya Gakundu AA

Coffee from Gakundu Station

Meet coffee from Gakundu Station, grown in the beautiful Embu region. Coffee from Kenya is divided mainly according to the size of the beans, the larger they are, the better the quality with a varied taste. These later-ripening cherries often have the advantage of better weather, optimal sunshine and longer time for sugars to develop. When harvested, they are fuller, more ripe and have a beautiful red color, which is the basis for excellent coffee.

This coffee station is located at a high altitude and works with more than 1000 small farmers. Coffee grows here in an ideal environment, and farmers not only take care of coffee, but also grow bananas, corn and Macadamia trees. These plants provide shade for the coffee bushes and improve the quality of the soil.

Coffee fields sprawl across Africa's second highest peak (after Kilimanjaro), with a majestic extinct volcano in the background. The local red volcanic soil, cooler climate and moderate rainfall, along with shade cultivation, create a unique taste of Kenyan coffee that you can enjoy in every cup.

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Coffee from Gakundu Station

CMS Group, Helping Small Farmers

The group, whose name can be translated as coffee management services, helps farmers directly on their farms to improve quality and yields through training and educational programs. Their goal is to build long-term relationships with producers, to constantly improve the quality of coffee and the living conditions of farmers. The leaders of the cooperative are trained every year and they can then spread the information further. Farmers have better knowledge about fertilization, pruning and harvesting. This is reflected in the quality of their coffee not only among direct customers but also in their placement at auctions.

And how is the process itself? The coffee is hand-picked and then sent to the washing station, where it is carefully sorted according to ripeness. This is also done by hand and overseen by a manager who ensures that unripe and damaged cherries are removed. The ripe coffee cherries are then weighed and their volume recorded against the farmer's name. The cherries are then placed in a tank of water and the floating cherries are removed. The pulp is removed and the coffee is fermented for 24-36 hours in the shade. After fermentation, the coffee is washed and then sorted according to density in washing channels. Coffee cherries are dried in the sun on African drying beds for 12-20 days depending on weather conditions. After proper treatment, the water used in processing is returned to the circulation to conserve natural resources.