• Kenya Gititu AA
  • Kenya Gititu AA
  • Kenya Gititu AA
  • Kenya Gititu AA
  • Kenya Gititu AA

Kenya Gititu AA

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BERRY MIX| PLUM JAM | FLORAL| CRISP

Origin

Origin – Kenya
Region – Tetu District, Nyeri County
Producer - Aguthi Farmers' Cooperative
Variety – Ruiru 11, Batian, SL-28, SL-34
Processing – Washed
Altitude – 1640m
Crop year - 2025
Cupping Score – 88
•OMNI ROAST•

Description

Gititu Factory

In the central highlands of Kenya's Nyeri County, Aguthi Farmers’ Cooperative Society operates as a key producer of high-quality Arabica coffee, drawing on generations of smallholder farming expertise and ideal agroecological conditions. Located in Tetu district, Aguthi FCS comprises four wet mills (factories): Gititu, Kagumo, Gaaki, and Mungaria, and supports over 2,000 active members.

Among its sites, Gititu Factory consistently produces standout lots that exemplify the complexity and clarity characteristic of Nyeri coffees.

Gititu Factory:

  • Location: Tetu District, Nyeri County
  • Altitude: 1600–1650 meters above sea level
  • Climate: 11–15°C (min), 21–28°C (max)
  • Rainfall: ~1090 mm annually
  • Soils: Fertile volcanic soils
  • Varieties: SL28, SL34, Ruiru 11
  • Total Acreage: ~190 Ha
  • Annual Cherry Volume: ~180,000 kg
  • Members: 393 registered (270 men, 123 women)
  • Harvest: October–December
  • Availability: January–May annually
  • Processing: Fully washed (wet process), sun-dried on raised beds.

Gititu Factory’s elevation and fertile volcanic soils create optimal conditions for slow cherry maturation, enabling the development of dense, sugar-rich beans. Coffee trees flower from April through June, and the main harvest runs from October to December, with parchment coffee ready for export beginning January.

Processing

Processing Protocol

Gititu adheres to Kenya’s traditional fully washed processing protocol, which is a critical contributor to the cup clarity and flavor complexity of its coffees:
1. Cherry Intake & Sorting: Farmers deliver only ripe, hand-picked cherries to the factory.
2. Pulping: Cherries are mechanically pulped using disc pulpers.
3. Fermentation: Mucilage is broken down through overnight fermentation (12–24 hours depending on ambient temperatures).
4. Washing & Grading: Beans are washed in clean spring water and sorted by density.
5. Drying: Parchment is sun-dried on raised beds for 12–21 days depending on weather.
6. Storage & Milling: Once dried to ~11.5% moisture, parchment is stored in cooperative warehouses before being milled to green bean form for export.