Kenya AA Gititu
About This Coffee
The Region
Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally established by British colonists in the early 20th century.
After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased.
Kiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes up to 2,000masl. The cool night time temperatures in these fertile highlands allows cherries to mature slowly, developing the acidity and complexity in the final cup.
The Process
The coffee is wet processed, where the fully ripe cherries are:
• Pulped
• Fermented for 12 - 48 hours (depending on climatic conditions)
• Washed
• Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.
The coffee is then rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.
- Subregion Kiambu county
- Producer Type Cooperative
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Batian, Ruiru 11, SL28, SL34
- Min Growing Altitude 1850m
- Screen Size 18 Up
- Co-Op Gititu Farmers Co-operative Society
- On Sale No
- Top Lot No
- Price Per Kg £6.95
- Status Spot
- Coffee Grade KEN CA WA AA TOP
- CTRM Contract Number P8002062-3
- Origin Kenya
- Warehouse Vollers Group Uk