Kenya
Gititu AA
Terroir Best Lot
QUALITY SCORE: 88.50
Cup Notes
Vanilla / Orange / Black tea / Rhubarb / Grapefruit
Experience the flavours of the latest crop of the Kenyan coffee - Gititu from the heart of Kiambu region. This lot, released in 2022 for the first time, has just arrived in Europe: a mix of SL28 and SL34 varieties delivers an explosion of fruity notes, lively acidity and a rich heritage of artisanal cultivation.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 88.50
- Series
- Terroir Best Lot
- Producer
- Several small farmers
- Country
- Kenya
- Terroir
- Kiambu
- Altitude
- 1500-1700 masl
- Process
- Kenya Washed - Raised Beds
- Arabica cultivar
- SL28 & SL34
- Picked in
- December 2022
- Arrived in
- September 2023
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
The Gititu Farmers Cooperative Society (FCS) proudly owns and operates the Gititu Factory, situated in Gitunduri, Kiambu. The name 'Gititu' originates from the Kikuyu language, signifying 'large forest', as a tribute to the once-thriving forests in the Kiambu region.
Established in 1954, Gititu FCS holds the distinction of being one of the oldest cooperative societies in Kiambu. The construction of Gititu Factory followed in 1957. Currently, the cooperative manages a total of eight factories, serving approximately 5,000 dedicated members. The enduring success of Gititu Factory can be attributed to the cooperative's unwavering commitment to transparency and communication. In an effort to engage its members in the coffee-selling process, Gititu FCS invites them to participate in auctions at the Nairobi Coffee Exchange. This opportunity enables members to witness the sale of their coffees firsthand and gain a deeper understanding of the selling process.
Through meticulous processing, Gititu Factory aims to deliver exceptional coffees that embody the dedication and expertise of its members and staff.
THE VARIETY
SL28 & SL34 grow in Kenya. Most of the high quality coffees from Kenya include both of these varieties. The "SL" in the name comes from Scott Laboratories, a company hired in the 1930s to create a productive and resistant coffee variety. The company did not achieve the set purpose, but instead managed to create the SL28 and SL34 varieties, that have an intensely citrusy, sweet and complex flavour profiles. SL28 and SL34 are some of the most expensive varieties of green beans.
SL28 is known for its exceptional flavour profile. It often produces beans with vibrant acidity, a full body, and notes of blackcurrant, red berries, and a delightful wine-like finish. SL28 lots are highly sought after by connoisseurs for its unique and complex taste.
SL34 is another prized coffee variety. It is celebrated for its balanced and nuanced flavour profile. SL34 beans typically render a cup with bright acidity, a medium body, and a medley of flavours ranging from citrus and floral notes to a subtle sweetness. Its versatility makes it a favorite among coffee roasters worldwide.
Both SL28 and SL34 represent the rich diversity of coffee flavours and have played a significant role in the coffee industry's growth and innovation. Coffee enthusiasts continue to cherish these varieties for their exceptional taste and unique characteristics.
THE FERMENTATION PROCESS
In crafting exceptional lots, Gititu Factory relies on the dedicated efforts of smallholder farmers who carefully handpick only ripe cherries, guaranteeing the delivery of high-quality produce. Once cherries are delivered to the factory, a qualified employee oversees a thorough visual sorting and floating process, accepting only dense and fully ripe cherries.
After intake, the cherries are depulped and fermented for approximately 48 hours. Following fermentation, the coffee is carefully washed with clean water. Then it is meticulously graded in dedicated grading channels. The parchment is subsequently spread out on raised beds for drying. To ensure a consistent drying process, workers regularly rake the parchment. During the hottest daytime hours, the drying parchment is thoughtfully covered to maintain gradual and uniform drying. It is similarly shielded from moisture during the night. This careful drying process typically spans from 14 to 21 days, allowing the parchment to reach the ideal moisture content.
