Every year we travel to Kenya with the one goal to bring home the best coffee from the country.  Each year we cup around 1000 cups and only select four lots.  Although Gaikundo was our second favorite this year out of the 1000 coffees we have tasted the way it has changed and developed to become our favorite Kenya coffee of the year!!

The cup is incredibly balanced and has juiciness that reminds me of Hawaiin punch as a kid.  It is bright but not out of balance with the acidity and sugars in the cup working together in the most balanced way that only Kenya can produce.  This coffee is very special and from such a renowned mill that has a long history of incredible quality. Make sure you drink this coffee within 2 weeks off roast to get the most out of it.  Degass times are dependent on the length of first crack and with this coffee having a nearly 25% development time, it degasses a bit quicker and is ready to drink only 48 hours off roast and will get better for the following week.

Tasting notes are fruit punch, red apple, and soft violet like purple flowers on the finish.

Gaikundo

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Lineage Coffee Roasting

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Lineage Coffee Roasting

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Gaikundo

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