MEET THE PRODUCERS

On the slopes of the Aberdare Mountains, 700+ smallholder farmers cultivate coffee on tiny plots in Murang’a County, Kenya. All are members of the New Kiriti Farmers’ Cooperative Society, delivering cherries to Gondo Factory.

The team at Gondo is known for precision and sustainability — processing with meticulous care while reusing clean water from the nearby Kananhu stream.

TRUST THE PROCESS

• Cherries handpicked at peak ripeness.

• Delivered daily to the washing station and combined into larger lots.

• Fermented 16–18 hours in cement tanks.

• Rinsed thoroughly with stream water.

• Sun-dried on raised beds for ~2 weeks until stable.

TAKE A SIP

Built from four classic Kenyan varieties, this lot is vibrant, citric, and floral — with heavy stone fruit character. Blackberry brightness leads the cup, layered with raw sugar sweetness. Clean, complex, and fruit-forward, without the savory tomato notes often found in Kenyan coffees.

Tasting Notes: Complex Citrus, Dried apricot, Blackberry, Raw Sugar

Producers - New Kiriti Farmers' Coop Society (727 smallholders)

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.