GOLD LABEL Kenya: Gichangi Estate AB Kirinyaga

DELIVERY THE WEEK OF 7/17/2023 - ONLY 15 TUBES OF COFFEE AVAILABLE

Keia & Martyn's GOLD LABEL coffees is a new line of specialty coffee that we find most interesting and want to share with our customers. Our GOLD LABEL offerings will show producers from regions we are really fond of, people that are using innovative and regenerative practices that we want to highlight, or just simply GOLD STANDARD producers that we are vibing with. Either way, you get to drink some rad coffee. 

Gichangi Estate is truly a family farm in the most unembellished sense of the term. It was started in 1955 by Stephen and Jane Gichangi and is now owned and operated by three (going on four) generations of the family. It was started in 1955 when Stephen and Jane Gichangi planted SL-28, SL-34, and one solitary Blue Mountain tree on their farmstead.Since 1994, brothers Julius, Stanley, David & Charles have collectively run the farm. In 1998, they installed a microprocessing mill on site that churns through over 30,000 kg of red cherry in a normal year. This is also another beautiful Farm Gate coffee. 

GOLD LABEL coffees are not part of subscription orders at this time and should be added on separately or in addition to.

Cupping Notes:  Dried hibiscus, lemon-blackberry tart, elderflower and rose sugar

Brew Recommendations: Drip, French Press, pour over

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Region: Kirinyaga

Equity Pricing (EP) Levels

Sustaining Level: $16 per 8 oz tube (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 8 oz tube (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 8 oz tube (check out subscriptions for deep discounts) | More info below

The GOLD LABEL Kenya: Gichangi Estate AB Kirinyaga represents a focused selection from the renowned Kirinyaga region. Produced by the Gichangi Estate, this lot consists entirely of the SL-28 varietal, a cultivar historically celebrated for its vibrant acidity and complex profile. When exploring such Kenyan coffees, enthusiasts often look for the bright, phosphoric acidity and deep fruit-forward characteristics that define the region's output.

The roaster, Keia & Martyn's Coffee, highlights a delicate interplay of floral and tart notes in this specific roast, including dried hibiscus, lemon-blackberry tart, elderflower, and rose sugar. To better understand how these nuanced descriptors fit into the broader spectrum of coffee quality and sensory evaluation, you may find it helpful to reference the flavor wheel. This entry serves as a testament to the meticulous processing standards maintained at the Gichangi Estate, showcasing the distinct character of high-quality Kenyan coffee.