• Gicherori AA, Kenya | 12oz
  • Gicherori AA, Kenya | 12oz

Gicherori AA, Kenya | 12oz


  • Description
  • FAQ


Country:   Kenya
Terroir:   Embu
Processing: Washed
Varietal:   SL28

Cupping Notes 
Aroma: Dried florals

Flavors: Pineapple, lime
Sweetness: Clean and full
Body: Rinsing


You'll like this coffee if: You love exotic and smooth coffees. You like grilled pineapple, Louisiana corn chowder, and Merlot.

We've had this amazing Kenyan single origin in stock for a little while, using it at our retail shops and for our Workshop blend. We are phasing out workshop (seasonally, don't worry!) and have a limited amount of this left to roast as a single origin for our online customers. It's been featured in our coffee subscription previously (click here for more information on those, and to not miss out on early availability of coffees again!) and is a very well processed Kenyan with lots of sweetness, balance, and exotic tropical fruit notes. 


What roast is your coffee?

We roast to a profile unique to each coffee which is designed to highlight the natural flavors of the bean while emphasizing sweetness and balanced acidity. On the spectrum of "typical roast" levels we would generally be in the medium to medium light on all coffees.

Do you offer ground coffee?

We do not. One of the best ways to brew really excellent coffee is to grind within 30 minutes of brewing. You'd be surprised the difference this makes, and our rule of thumb is grinding fresh on a very cheap grinder is better than pre-grinding on a very nice grinder.

Why is your coffee so expensive?

Really excellent coffee is picked by hand, and goes through multiple sorting processes and methods to improve quality. The higher number of processes involved in removing defects, underripe beans, and damaged beans the higher the amount of labor and the lower the yield from the farm. The extra work and higher amount of bad coffee removed is the primary reason for the increase in price.

Secondarily, we are trying to increase the amount farmers can earn for their coffee. We need to prove to them and their children (most importantly) that they can make a good living growing coffee. If this doesn't happen more and more farms will stop producing when children move to the city because of the low incomes in the coffee industry.

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