Kenya - Gititu AA

Taste notes: blackcurrant, setsuma, brown sugar
Variety: SL-34, Ruiru 11, SL-28, Batian
Region: Tetu District, Nyeri
Altitude: 1600-1650 meters
Process: Washed
Producer: Aguthi Farmers Cooperative Society

Why we selected this coffee

Together with a few coffee friends we tasted this amazing bright and sweet Kenyan coffee for the first time. It is essential to taste together because of a biased opinion someone can have and hearing different perspectives and opinions makes a coffee tasting even more fun and interesting. This cup wasn’t the tomato-like Kenyan cup we were expecting. This profile stands out in medium-high body and blackcurrant in acidity and sugary aftertaste. 

Nyeri

This coffee is from Nyeri, the biggest coffee region of Kenya. Nyeri lays 150km north to Nairobi and because of the expanding population, more of the coffee region urbanizes. In Tetu District, the Gititu Factory and the 2000 members around are supporting the local environment and micro climates. 

Processing

The Gititu AA is washed processed. Only ripe and hand picked cherries continue to go to the factory. The coffee cherries are pulped first and after there is still a layer of mucilage (outer skin of the coffee bean) left. The mucilage breaks down over night through fermentation in 12 to 24 hours. After the beans are washed with clean water and dried on raised beds for 12 to 21 days.