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RNY # 58055
Kenya AA Gaikundo (GP) (22 lb. Box)

Ship from: NJ

Position: INSTORE

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  • At A Glance
  • The Source
  • In The Cup
  • Roast Analysis
  • Brew Analysis
SOURCED FROM
Nyeri District, Kenya
ELEVATION
1850 meters
PROCESS
Fully Washed, Raised Beds
HARVEST
September - December
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

This washed coffee comes to us from the Gaikundo Coffee Factory in Nyeri County, Central Kenya ...
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IN THE CUP
ROAST ANALYSIS
This fully washed Kenya offering showed stellar notes of peach, Meyer lemon, apricot and wine from the sample roast of the arrival ...
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BREW ANALYSIS
The results from the production roast on the cupping table produced a balanced well-rounded cup ...
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ABOUT

This washed coffee comes to us from the Gaikundo Coffee Factory in Nyeri County, Central Kenya. Founded in 1986, Gaikundo is a member of the Rumukia Farmers Cooperative Society, a co-op with 564 smallholder members who average 0.5 hectares per farm. Located at 1850masl, Gaikundo lies at the border of Othaya and Mukurweini. As the factory rests at the foot of the Aberdare Range, they can see the peak of Mt. Kenya under clear skies.

To create this lot, fully ripe cherries are handpicked by the farmers and delivered to Gaikundo. Upon arrival, the cherries are hand-sorted and then weighed. After the cherries are de-pulped, they soak in fermentation tanks for 24 hours before being washed in clean, moving water. Then, the cherries are dried on raised beds for 14–21 days to reduce moisture. Once dried, the coffee is again hand-sorted before being sent off to the dry mill for milling, grading, and bagging.

  • Royal NY's Scoring

    Acidity:

    High

    Body:

    Average

    Sweetness:

    High


CUPPING NOTES
Cupping Notes
Apricot
Cupping Notes
Meyer Lemon
Cupping Notes
Peach
Cupping Notes
Wine

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		6:26
    First Crack
    		8:41
    Roast Duration
    		11:10
    Development Time
    		2:29
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
This fully washed Kenya offering showed stellar notes of peach, Meyer lemon, apricot and wine from the sample roast of the arrival. As usual with a washed Kenya offering, I wanted the production roast to highlight the crisp acidity in the cup while developing as many complex integrated flavors as possible. Using our Diedrich IR-5 for a production roast I loaded nine pounds of green coffee into the hopper, charged to 390 degrees Fahrenheit and released the coffee into the drum with the burner set to 50%. The roast reached turning point 1:30 into duration at 158 degrees. I increased heat application to 75% at 2:43 into duration. I adjusted the airflow to 50% at 5:24 into duration. The maillard phase of the roast began 6:26 into duration at 315 degrees. Color change was uniform as the coffee began to take on even more color. At 7:04 into duration I decreased heat application to 50%. As the roast approached first crack, I decreased the heat further down to 30% at 8:16 into duration. The development phase of the roast was reached at 8:41 into duration at 383 degrees. First crack was very defined and audible. Immediately after reaching first crack, I adjusted the airflow to 100% at 8:45 into duration. The last heat adjustment of the roast was made at 8:58 decreasing the burner to 20%. Duration of the roast was 11:10 with an end temperature of 400 degrees with 2:29 of development time.


  • RNY Coffee Dark Brew Style
    		Chemex
    Coffee : Water Ratio
    		1:17
    Grind Size
    		EK-43 #8.5
    Total Brew Time
    		4:00
BREW ANALYSIS
The results from the production roast on the cupping table produced a balanced well-rounded cup. Notes of peach, apricot and lemon integrated with sparkling acidity showed on the table. I was impressed with how clean and defined the flavors were in the cup. After cupping the production roast, it was time to see how the roast translated to a brew method. I decided to make a Chemex. I weighed out 42 grams and set our Ek-43 grinder to #8.5. The first pour was 150 grams, then at 45 seconds I poured 450 grams. At 1:45 I poured 700 grams. Total brew time was 4:00. The brew was delicate, crisp and clean with soft lush acidity, expressive and complex notes of peach and lemon with hints of red wine. This fully washed offering is a stellar addition to any menu. Soft lush acidity, complex and expressive with a light delicate body.