Kenya Kirinyaga Gachami AA TOP Washed*1│Light Roast 【Justin Coffee】1/2 lb (230g) Estate Coffee, Freshly Roasted

Kenya Kirinyaga Gachami AA TOP Washed

• Coffee Bean Origin: Kenya
• Estate Name: Kenya Kirinyaga Gachami 
• Processing methods: Washed
• Variety: 100% Arabica-SL28 SL34
• Grade: AA TOP
• Flavor Notes: Cranberry • Sweet Orange • Brown Sugar • Juicy • Clean & Refreshing Finish
• Roast Level: Light Roast
• Packaging: (One-way degassing valve + resealable stand-up pouch):
• ➡ Coffee Beans 1/2 lb
• Elevation: 1700-1800m
• Shelf Life: 4 months (Coffee beans are best enjoyed within 4 months from the roasting date)
• Nutrition Facts: Not required for coffee
• Origin: Roasted in Taiwan

Coffee Flavor 
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.

Kenya Kirinyaga Gachami AA TOP Washed

Kenya Kirinyaga Gachatha Washing Station

Gachatha Washing Station, established in 1963, is part of the Gachatha Cooperative Society and is located in Kenya’s renowned Nyeri region near the Aberdare Range. With an average annual rainfall of 1,600 mm and temperatures ranging from 13–24°C, the region provides an ideal environment for producing exceptional coffee. The cooperative consists of 1,542 smallholder farmers and supports its members through education programs and agricultural investment. Its long-term commitment focuses on improving farming skills, enhancing coffee quality, and increasing sustainable production.

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Kenya is a prominent producer of East African specialty coffee, with a population of approximately 6 million engaged in the coffee industry, predominantly through smallholder farmers and cooperative societies. Kenyan coffee trees are primarily cultivated at altitudes between 1,400 meters and 2,000 meters, spanning regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Murang'a, with a focus on the foothills of Mt. Kenya and the Aberdare ranges. The main coffee-growing areas encircle Mount Kenya, each possessing its unique regional flavor profiles. For instance, the Nyeri region is renowned for its blackcurrant and prune flavors.

Many coffee-growing regions in Kenya strive to preserve their native forest ecosystems, protecting the natural gene pool and supporting the propagation of wild coffee varieties, thereby fostering diverse coffee trees. In 1930, the unique Kenyan coffee varieties SL28 and SL34 were developed and named by the Scott Laboratories. These varieties emerged in such a conducive environment, benefiting from the region’s commitment to maintaining a healthy and diverse coffee ecosystem.

   The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. 

Arabica Coffee Variety – SL28  SL34
SL34 is an artificial hybrid variety derived from Bourbon in Kenya and Tanzania, developed alongside SL28. Both are well-known for their excellent flavor profiles. While Bourbon has a higher yield compared to Typica, it still has a two-year harvesting cycle, making it a relatively low-yield variety. SL28 and SL34 are iconic Kenyan coffee varieties developed and named by Scott Laboratories (SL) in the 1930s. SL28 carries the lineage of Bourbon, Mokka, and Typica. The original goal of developing SL28 was to produce a high-quality coffee variety that could resist pests and diseases. Although SL28's yield was not as abundant as anticipated, it gained recognition for its excellent sweetness, balance, and complex flavors, with distinctive notes of citrus and dried plum.

SL34, while similar in flavor to SL28, offers a richer and cleaner taste. It has Bourbon heritage and a stronger Typica lineage, making it better suited to withstand heavy rains and challenging weather conditions.
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Kenyan Coffee Grading

Kenyan coffee is graded based on two main criteria: bean size and flavor quality. The three most common bean size grades are AA, AB, and PB (Peaberry).

 
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed processing methods, described below:

【Washed / Wet Processed】

Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.

The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.

【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City

▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser. 



 

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