Kenya Gachuiro AA
maple, black currant, orange candy
Gachuiro has 680 members (mostly female farmers), 450 are active. The machine operator at the station is Lenard Maina. He's been operating the machine for over 18 years there. After wet-milling the pulp gets pumped up by the road so the farms have easier access to it for fertilizer. The coffee then spends 10 days drying in the sun, but the average time is 14.
The name Gachuiro comes from the local Kikuyu people. The translation means, "to wait for too long". This is a reference to the area where the Gachuiro factory currently sits. It was once home to a tribe of Maasai who later moved to Kieni. This process is pushing them out of the area, however, seemed to be a lengthy process, this gave birth to the farm's name.
About the variety: Scott Laboratories was a research organisation based in Kenya that developed multiple cultivars on contract between 1934 to 1963. The "SL" is in reference to the organisation, and the numbers are representative of the lab type. SL-28 is known for exceptional cup quality, moderate yields, and great drought resistance. SL-34 on the other hand has very high yielding potential, can be grown nearly anywhere, and is said to tolerate drought and high rainfall extremely well. Ruiru 11 was bred to be resistant to coffee berry disease and yield high volumes regardless of planting conditions. Ruiru is often thought of as less favorable to the SL varieties, but in many cases can yield high cup results when cultivated properly.