GITITU AA — KIAMBU, KENYA

THE CUP
Vibrant and layered. This Gititu AA sings with classic Kenyan structure—blackberry, currant, and boisenberry lead the way, accented by notes of candied plum, melon, and citrus blossom. A lively, glossy acidity is balanced by complex sweetness, with honey and pineapple tones emerging as it cools. Bright, juicy, and irresistibly clean.

Producers: Members of Gititu Farmers Co-operative Society
Factory: Gititu
Region: Kiambu County, Kenya
Varieties: SL-28, SL-34, Batian, Ruiru 11 (AA sep)
Elevation: 1,750 masl
Harvest: December 2025
Process: Washed (overnight dry fermentation, raised-bed drying to 10–10.5% moisture)

THE PRODUCERS

The Gititu Farmers Co-operative Society is one of Kenya’s largest and oldest, founded in 1971 and now home to more than 3,000 smallholders. Seven washing stations operate under the co-op, with Gititu Factory serving over a thousand farmers from Kiambu’s lush highlands, 47 kilometers northwest of Nairobi. The farms average just a few acres each, planted primarily with SL-28 and SL-34—varieties that define Kenya’s signature sweetness and fruit-forward vibrancy.

THE PROCESS

Cherries are handpicked at peak ripeness and floated to remove underripes and defects. The selected cherries undergo overnight dry fermentation before being depulped, washed, and soaked. The parchment coffee is then dried on raised beds for 10–14 days until reaching a stable moisture content of 10–10.5%. This careful handling preserves Gititu’s hallmark clarity and sparkling acidity.

WHY WE LOVE IT

A fitting finale to our Kenyan lineup this season—Gititu captures everything we adore about coffees from this region: bright fruit, refined sweetness, and stunning cup clarity. It’s complex yet easy to love, the kind of coffee that reminds you just how exciting Kenya can be, year after year.

Tasting Notes: Currant, Boisenberry & Citrus Blossom

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.