Kenya Gititu AA | Washed
Grapefruit
Blackcurrent
Cocoa
Roasted For
Filter
Roast
Light
Country
Kenya
Varietals
SL28, Batian, SL34, Ruiru 11
Process
Washed
Learn More
Beans in details: Country: Kenya Washing Station: Gititu Region: Kiambu Elevation: 1400-1600 MASL Fermentation type: Traditional ... (Read more)
Learn More
Beans in details:
- Country: Kenya
- Washing Station: Gititu
- Region: Kiambu
- Elevation: 1400-1600 MASL
- Fermentation type: Traditional
- Process: Washed
- Variety: Batian, SL28, SL34, Ruiru 11
- Roast Profile: Filter
- Tasting Notes: Grapefruit, Blackberry, Cocoa
Brew recommendation:
Brew Ratio: 1:16
Temp: 94°C
Brew Time: 2:15~2:45
Gitutu is one of four factories operated by the Aguthi Farmers Cooperative Society, and is located in a highly productive growing area that is bordered by Mt. Kenya in the west and the Abadare Ranges to the east. The F.C.S. has seven elected committee members to represent its 4,000 total membership. The committee and about 60 permanent factory staff oversee day-to-day operations with regards to receipt of cherry, payment, and processing. About 800 farmers from Aguthi F.C.S. deliver to this factory, and they own on average about 300 coffee trees each.
Gitutu factory has several seepage tanks to prevent contamination between used and clean water.
Quantity
Regular price
$26.00
Regular price
Sale price
$26.00
Shipping calculated at checkout.
Frequently bought together
Frequently asked questions
Where can I buy these specialty coffee beans
You can purchase the Kenya Gititu directly from V5 Coffee online for fast, local delivery. If you are looking for the freshest premium coffee beans Melbourne has to offer, we roast and pack these beans locally, ensuring they arrive at your door right at the start of their peak drinking window.
How fresh are the beans and how long should I let them rest?
For the absolute best flavour, we recommend letting these filter-roasted beans rest for 7 to 10 days after the roast date. Lightly roasted coffees hold onto CO2 longer than dark roasts. Brewing them on day one can cause a bubbly, uneven extraction that hides the delicate blackberry and cocoa tasting notes.
How do I dial in the perfect pour-over recipe for this bean?
Start with a 1:16 coffee-to-water ratio using 94°C (201°F) water. Here is our barista-approved baseline recipe to get the best out of the Kenya Gititu:
Dose: 15g of medium-coarse ground coffee
Yield (Water): 240g of filtered water
Temperature: 94°C
Total Brew Time: 2:15 to 2:45 minutes
(Pro Tip: If your brew finishes faster than 2:15, your grind is too coarse - grind finer. If it takes longer than 2:45, your grind is too fine - adjust coarser).
What makes the SL28 and SL34 coffee varieties so special?
These two specific varieties are the gold standard of Kenyan specialty coffee, world-renowned for producing distinct dark berry and wine-like flavors. Combined with the Batian and Ruiru 11 varieties in this lot, they are the reason this coffee has such an intense, aromatic, and complex flavor profile compared to beans from other regions.
What does "Traditional Washed" mean, and how does it affect the flavour?
The washed process means the cherry fruit is completely removed from the coffee seed before it is dried, resulting in a remarkably clean, crisp, and articulate cup of coffee. Unlike "natural" processed coffees where the bean dries inside the fruit, washed Kenyan coffees are highly prized for their pristine clarity and vibrant acidity.
Is this coffee ethically and sustainably produced?
Yes, the Aguthi Cooperative ensures fair, prompt payment to its farmers and uses eco-friendly seepage tanks at the factory level. These specialized tanks treat the water used during the washing process, preventing agricultural runoff from contaminating local spring water and protecting the surrounding environment.
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