It's important to remember that despite it's neighboring proximity to Ethiopia, where coffee was first recorded in 850 AD; It wasn't until the late-1800s that coffee, of the Bourbon variety, was introduced to Kenya by way of the Indian Ocean island of Réunion.
Several decades later, in 1930, is when Scott Laboratories was commissioned by the Kenyan government to develop the most commercially viable coffee variety in terms of drought tolerance, productivity and cup quality. Thus was born the two varieties that would go on to define the flavor of Kenyan coffee as we know it; SL-28, a single-tree selection identified for its drought resistance in Tanzania, and SL-34, another single-tree selection of French Mission Bourbon from Kenya’s Loresho Estate.
Gakuyu-ini is the sole receiving station - or “factory” - in the Thirikwa Farmers Cooperative Society serving the Githiru, Gituba and Mukure villages. Thirikwa’s 1,500 + member smallholder farmers - who tend on-average to 200-250 trees - deliver freshly-picked coffee cherries to be processed and dried under Gakuyu-ini’s close supervision.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.