Kenya AB Gititu #007

Coffee Story

The Gititu Factory receives cherries from around 800 local smallholder farmers. These farmers cultivate small plots of land, averaging about 100 trees each, and are organized under a Farmers Cooperative Society (FCS), which manages multiple washing stations in the area. The FCS is committed to specialty coffee, farm sustainability, fair pricing, and quality bonuses. Kenya's traditional auction system is remarkably transparent, allowing cooperatives to return up to 90% of the sales price directly to farmers after processing and marketing costs.

Region & Farm

Region

Nyeri, Kenya

The factory is located in the Central Highlands within Nyeri Region, which gets nicknamed the "Champagne" of Kenya. Altitudes are ranging from 1,400 to 1,600 masl, and with its fertile volcanic soil and ideal climate, supports the production of traditional Kenyan varieties SL 28, SL 34, Ruiru, and Batian.

Farm

Gititu Factory

The Gititu Factory places a strong emphasis on quality selection. Upon arrival, cherries are manually sorted to remove unripe and overripe fruit. After pulping, the coffee is density-graded into three grades, with only the top grades (Grades 1 and 2) moving forward to dedicated fermentation and washing steps.

Processing & Flavor

Handpicked cherries are manually sorted and pulped. Beans then undergo 16 to 24 hours of fermentation under shade. After fermentation, the coffee is thoroughly washed in channels, density-sorted once more, and soaked in clean water for another 16 to 18 hours. The coffee is then sun-dried for up to 21 days on raised African beds, protected with plastic covers during midday heat and overnight to ensure optimal drying conditions.

The Taste Idea

" With this lot from the Gititu Factory, I aimed to showcase the vibrant, juicy, and flavor-dense character of the Nyeri region. Opening with an aroma reminiscent of rhubarb and red currant. The taste then opens up with fruity notes which remind us of lemonade and pink grapefruit, complemented by jostaberry sweetness, juicy rhubarb-like acidity throughout, and a long refined floral finish reminiscent of black tea. "

Jan Jim Huza - Head Roaster.

Details

Why You'll Love It

• Vibrant, juicy, and complex profile representing Nyeri region.
• Classic Kenyan varieties grown in volcanic soil.
• Ethically sourced coffee supporting transparent and fair farmer returns.