Gitiri AB, Kenya, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Orange, red apple and toffee
Low stock
COFFEE PROFILE
This mixed lot of SL varieties is bright and fruit forward, with orange-like citrus and red apple notes accompanied by a sweet, deep toffee flavour.
| TASTES LIKE | Orange, red apple and toffee |
| ROAST | Filter |
Story
The Gititu Farmers Cooperative Society (FCS), established in the 1950s, is a cornerstone of coffee production in Kiambu County, Central Kenya. Supporting around 5,000 farming families, Gititu FCS enables smallholder farmers to cultivate coffee on plots averaging less than a hectare. These farms, set at elevations between 1,700 and 1,900 meters, benefit from rich volcanic soils, a cool climate, and consistent rainfall—ideal for high-quality Arabica coffee.
The primary varieties grown by Gititu members are SL28 and SL34, selected in the 1930s by Scott Agricultural Laboratories for their exceptional cup quality and adaptability to Kenya’s highlands. Cherries are hand-picked at peak ripeness and delivered to the Gitiri wet mill, where they undergo a traditional washed process. This includes mechanical depulping, wet fermentation for 12 to 48 hours, and a post-fermentation soak to enhance clarity and sweetness. The beans are then dried on raised African beds for 2–3 weeks.
The Gitiri SL28/SL34 AB Washed lot showcases vibrant acidity and layered notes of citrus and floral aromatics, exemplifying the best of Kenyan coffee. Through a cooperative model, Gititu FCS maintains transparency and quality, securing its reputation for excellence in the global specialty coffee community.
| PRODUCER | Gititu Farmers Cooperative Society (FCS) |
| REGION | Kiambu County, Central Kenya |
| VARIETAL | SL28 and SL34 |
| PROCESS | Washed |
| ALTITUDE | 1700-1900 masl |
Origin
Kiambu County, Central Kenya
Kiambu County, in Central Kenya, boasts a rich history of coffee cultivation dating back to the early 20th century during British colonial rule. It was among the first regions in Kenya to embrace commercial Arabica coffee farming, with European settlers establishing large estates. The county's fertile red volcanic soils, high altitudes (1,500 to 2,000 meters), and cool, stable climate made it ideal for coffee production. Initially, Bourbon-derived varieties were planted, but the introduction of SL28 and SL34 by Scott Agricultural Laboratories in the 1930s transformed the coffee landscape, offering varieties that thrived locally and produced exceptional cup quality.
Over time, large estates were subdivided, and smallholders, often organised into cooperatives, began to dominate coffee farming. These farmers adopted high-quality practices like selective handpicking and washed processing, maintaining the standards set by the estates. Today, Kiambu remains a cornerstone of Kenya’s specialty coffee industry, renowned for its vibrant acidity, complex fruit character, and consistent quality. Despite urban pressures from Nairobi's expansion, many producers in Kiambu continue to uphold the county's legacy through sustainable practices and a commitment to excellence in coffee cultivation.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:30. |
| Best Freeze Date | 7-12 days after roast |
