Flower Child- Gititu - Washed- Kenya 250g

Flower Child- Gititu - Washed- Kenya 250gRoasted 10 13 Variety: SL 28, SL 34, Batian, Ruiru 11 Region: Kiambu, Kenya Altitude: 1,750 Meters Above Sea Level Process: Washed Harvest: December 2024 Notes: Currant, Boisenberry & Citrus Blossom Our last Kenyan offering of the year is a big finale of juicy fortes with multiple layers of delicate nuance. The Gititu factory brings in over a thousand farmers from the surrounding Kiambu area. This region proffers a distinct terroir of big bodied and

Roasted 10/13

Variety: SL-28, SL-34, Batian, Ruiru 11

Region: Kiambu, Kenya

Altitude: 1,750 Meters Above Sea Level

Process: Washed

Harvest: December 2024

Notes: Currant, Boisenberry & Citrus Blossom

Our last Kenyan offering of the year is a big finale of juicy fortes with multiple layers of delicate nuance. The Gititu factory brings in over a thousand farmers from the surrounding Kiambu area. This region proffers a distinct terroir of big bodied and fruit forward coffee cherries. These small, family-farms are primarily growing SL-28, a major contributing factor of this coffee's insatiable sweetness. The profile of this coffee fuses together a glossy acidity with a complex sweetness. Some tasting notes include blackberry, currant, candied plum, goji, melon, citrus blossom, honey, pineapple, bright & clean! 

The Gititu farmers produced a marvelously clean AA separation from their main harvest this season. The factory is located in Kiambu County in the former central province. It’s situated about 47 km North West Nairobi. It belongs to Gititu Farmers Co-operative Society which has seven factories namely; Mutuiya, Kimathi, Karweti, Ngochi, Kairia, Ikinu, and Ngemwa. It is among the biggest co-operative societies in the country. The factory was established in 1971 under and owned by small scale farmers.
Membership is at about 3,000 members this year. Coffee cultivation is the only cash crop apart from subsistence farming.

These farmers pick their coffee cherries at peak ripeness during the main harvest in December. The coffee cherries are immediately floated and sorted to remove defects. Dry fermented overnight to be depulped and washed the next day. Dried on raised beds until the moisture content reaches a stable 10.1-10.5%.