Kenya · Kiambu County · Washed
The farmers who deliver to Gititu Factory work small plots of one or two hectares each, in Kiambu County, 47 kilometers outside Nairobi. Many of them have been bringing their cherries here for years. Delivering the same care year after year is what makes a lot like this possible.
Coffee is how this community pays for its schools, roads, water and electricity. These families know exactly what a bad crop costs, and they farm with that in mind.
Kenyan coffee can go wrong fast. Underripe cherries or sloppy processing make it taste vegetal or like tomato. When the picking and processing are done right, and at Gititu they are, none of that shows up.
In the cup, dried apricot leads. Black tea gives it structure, and turbinado sugar brings a warm sweetness to the finish.
The result is warm, structured and full of stone fruit, and it stays clean from start to finish.
Kenya, done right.
Best as filter. Pour-over or batch brew.
TASTING NOTES: Dried apricot, black tea, turbinado sugar.
On resting: Our coffees are roasted to order. For the first couple of weeks after roasting, the coffee keeps releasing CO2. As it settles, harsh or roasty edges soften and the sweetness comes forward. We recommend resting this one at least 14 days after the roast date. Dense Kenyan lots like this often hit their peak between 3 and 6 weeks.
