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Producer
Origin
Varieties
Process Method
Farm
Highlights
“An AA microlot from the Gititu factory in Tetu, Kiambu — one of four factories run by the Aguthi Farmers Cooperative Society, whose roughly 800 Gititu members each farm around 300 trees on average. Cherry is depulped the same day, fermented in open concrete tanks for 24 to 48 hours, washed through channels and then soaked underwater for another 12 to 72 hours before drying slowly on raised beds. Sam James tastes green apple, maple syrup, marmalade and dark chocolate.”
