Kenya Giakanja AA

What We Love

Kenyan coffee is regaining momentum thanks to innovators like Peter Mbature. Through steady support, training, and focus, Peter is helping cooperatives like Giakanja produce coffees that capture and showcase the unmistakable essence of Kenya. This SL28 and SL34 separation displays unapologetic brightness akin to starfruit and golden currants, followed by the savory-sweet tone of sungold tomato, rounded by a long, syrupy finish of caramel. 

About the Producer

Once considered the crown jewel of specialty coffee, Kenya was the destination for acidity-chasers and fruit-seekers. Blackcurrant, pink grapefruit, and blackberry flavors kept buyers coming back year after year. But in recent decades, these kinds of coffees have become harder to find. Climate change, the introduction of hybrids, and shifts in post-harvest practices have dimmed Kenya’s reputation. As other origins pushed forward with innovation, Kenya risked slipping into the background.

This selection from the Giakanja Farmers’ Society is proof that Kenya’s brilliance is still very much alive when dedication meets vision. Giakanja has long stood apart from the countless societies and factories across the country. Where quality and traceability have waned elsewhere, Giakanja has done the hard work to continue offering coffees of distinction and consistency year after year, cementing its place as a force in Kenyan coffee.

This year, Giakanja partnered closely with our friend and ally Peter Mbature to craft a lot that captures the truest character of Kenya. The team separated only SL28 and SL34 varieties, picked only the ripest cherries, extended fermentation, and dried the coffee slowly. These steps produced a cup that’s not only fiercely bright with layered acidity but also deeply sweet and syrupy. Expect something remarkable, demanding, and unforgettable: a singular expression of what Kenyan coffee can be. 

About the Coffee

Farmers’ Societies across Kenya, like Giakanja, represent hundreds, sometimes thousands, of smallholder farmers. While washing stations focus on processing cherry, societies like Giakanja also guide members in agronomy and harvest practices to raise quality from the ground up.

With nearly 1,200 members, Giakanja must manage separation, blending, and lot-building across dozens of daily deliveries. This year’s standout selection comes from a handful of farmers cultivating SL28 and SL34. These Bourbon and Typica-related varieties were developed by Scott Agricultural Laboratories in the 1930s and 40s and quickly became synonymous with Kenyan quality. Though hybrids have since been promoted throughout Kenya, their flavor diverges from the clarity and intensity of the SLs. By preserving these heirloom varieties, Giakanja continues to embody the genuine character of Kenyan coffee. 

Additionally, it’s worth noting that farmers at the Giakanja Farmers’ Society received prices well above the local market rate during harvest. This was made possible through agreements between Giakanja, Peter Mbature of Kamavindi, and buyers like Wonderstate Coffee. Exceptional coffees require exceptional effort. From careful cherry selection to meticulous processing, we believe that work deserves to be matched with the best prices available in the market.

In Kenya, AA refers to bean size, specifically the largest screen size used in grading. Kenyan coffee is typically classified into a few main grades:

• AA — the largest beans, often prized for their syrupy texture and intensity in the cup.
• AB — mid-sized beans, still capable of excellent quality.
• PB (Peaberry) — naturally occurring single beans, often showing concentrated acidity and sweetness.
• C — smaller seeds, though still capable of capturing distinctive profiles.

While quality is not determined solely by size, exceptional coffees can be found across all grades. AA lots remain highly sought after by buyers for their depth, sweetness, and structure.