Kenya, Gititu AA - Espresso

Highlights

“Gititu is one of Kiambu's oldest cooperatives, established in 1954, bringing together thousands of smallholder farmers across eight factories on the slopes of the Aberdare Range. The name comes from the Kikuyu word for 'big forest', reflecting the region's lush highland character. Farms sit at 1,600-1,700 metres where cooler nights slow cherry development and build complex sugars and acids. Varieties include SL28, SL34, Ruiru 11 and Batian. Processing is meticulous: handpicked cherry is density-sorted, pulped, fermented for 12-24 hours, washed, and dried slowly on raised beds and under solar dryers. The result is a clean, citrus-bright espresso with rhubarb, pink grapefruit and sparkling lemonade qualities, anchored by gentle black tea aroma and soft berry sweetness.”