This year's first Kenya from Fathers comes from the Gitutu processing station, located in the Nyeri region. The plant itself, as processing stations in Kenya are called, lies at the foot of Mt. Kenya. This lot with the designation AA , which means the largest grain size in the Kenyan system and thus the highest quality according to this system, does not have a typical coffee profile for this country. Gitutu AA coffee is characterized by a higher sweetness, juicy body and spicy tones of vanilla or cola .
PRODUCER - The Gitutu plant belongs to the Aghuti Farmers' Cooperative Society, which owns two other plants - Thageini and Kagumo. More than 800 small farmers collect and carry their cherries daily during the harvest to the Gitutu processing station, where they are carefully sorted according to quality and farmers are paid according to the weight of the cherries at a given quality level.
PROCESSING - At Gitutu station, cherries are processed using the typical Kenyan method, namely washed. After sorting, the cherries are soaked in tanks, where those with a higher density fall to the bottom of the tank and the so-called m'buni's (immature cherries) are removed. Subsequently, the cherries are peeled off on mechanical peelers and transferred to the first fermentation tank, where they spend approximately 24 hours. Then they are washed again and go to another tank for 12-24 hours, where they ferment again. After this phase, the cherries are inserted into the washing channels, where they are again separated from the so-called floaters (grains with a lower density) and the muscularity - sticky pulp - is removed from them. Subsequently, the grains are immersed in tanks under clean water for another 24 hours. Thanks to this process, amino acids and proteins can develop in the cell structure, resulting in coffee with higher acidity and a complex fruity taste. They are then transferred to the first drying tables, where they lie for several hours, thus removing the first approximately half of their moisture. It is then dried on the second type of table in thicker layers for 5-10 days. After drying to the required humidity, the coffee is stored in warehouses in so-called cells, which are made of mesh with larger meshes, so that air can flow better between the bags.
VARIETY - In the 1930s, the Kenyan government hired Scott Laboratories (SL) to develop varieties that are stronger and more drought-resistant. With the SL 28, they did not succeed in developing a coffee tree with the highest yields, but with excellent taste properties - fruity and citrus taste, a complex and sweet cup of coffee typical of Kenyan coffee. On the other hand, the SL 34 came with a coffee machine with high yields and good adaptation to higher altitudes. The variety does not require too much fertilization, but is more prone to diseases such as coffee rust, coffee cherry disease and more.
Area: Nyeri County, Central Kenya
Processing plant: Gititu
Over. altitude: 1700 -1800 m above sea level
Variety: SL28 & SL34
Taste: Rhubarb, Vanilla, Coca-Cola