The Gititu Farmers' Cooperative Society (FCS), founded in 1954, stands as a testament to Kenya's rich coffee heritage. Situated in the fertile highlands of Kiambu County, the cooperative is among the oldest in the region, with the Gititu Factory commencing operations in 1957. Encompassing eight factories, the Gititu FCS serves approximately 5,000 smallholder farmers, each cultivating less than one hectare of land. These farmers are integral to the cooperative’s operations, contributing significantly to its reputation for quality and transparency.

In the highlands of Kiambu, coffee is cultivated at elevations ranging from 1,600 to 1,850 meters above sea level. The region's iron-rich, semi-volcanic soils, abundant sunshine, and cool night temperatures contribute to the slow maturation of coffee cherries, enhancing their acidity and complexity. The Gititu FCS grows SL28 and SL34 varietals, developed by Scott Agricultural Laboratories in the 1930s, known for their exceptional cup quality and adaptability to high altitudes. The fully washed processing method involves selective handpicking, visual sorting, pulping, fermentation, and slow drying over 14 to 21 days on raised African beds, resulting in a coffee with a distinctive flavor profile characterised by notes of vanilla, berries, and white grapes.

The cooperative places strong emphasis on transparency and member engagement, inviting farmers to attend auctions at the Nairobi Coffee Exchange. This practice not only educates farmers about market dynamics but also fosters a sense of ownership and pride in their produce. The Gititu FCS’s commitment to quality, sustainability, and community development has solidified its position as a key player in Kenya's specialty coffee industry, continually advancing the interests of its members and enhancing the global reputation of Kenyan coffee.