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Kenya Kiambu Gititu Kiairia Washed AB 肯亞 祈安布 齊禮亞處理廠

Quantity: 225g

Citrus. Golden Jujube. Brown Sugar. Sweet Pomelo. Red Berries.

Variety SL28 & SL34
Processing Washed
Region Kiambu
Altitude 2000masl
Roast Level Light Roast
Tasting Note 柑橘、金棗、紅糖、甜柚、尾韻帶有紅色莓果的酸甜多汁、層次感豐富
Citrus, Golden Jujube, Brown Sugar, Sweet Pomelo, Red Berries

About this coffee :



稱重並記錄後,將交貨的重量和農民的身份記錄在Cherry Clerk的收銀機中,然後將咖啡果放入料斗中進行製漿。只有在收到足夠數量的咖啡果後才能開始去皮。該工廠使用直接從穆庫尤河抽出的淨水進行去皮和洗滌。

去皮以後,咖啡果將被運送到工廠的一個發酵罐中,根據當時的環境溫度,其會發酵約48小時。 Gititu工廠擁有大量的干燥基礎設施,因此它們通常不會在發酵後浸泡咖啡。而是將咖啡充分洗滌以除去所有粘液痕跡,然後通過渠道進行分級。



This AA lot was produced by numerous smallholder farmers, all of whom are members of the Gititu Farmers Cooperative Society (FCS) delivering to Gititu Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located near the town of Gitunduri, in Kenya’s Kiambu County.

Gititu means, itself, ‘big forest’ in Kikuyu, one of the native languages of the region, though these days there is not a great deal of unbroken forest in this part of Kenya, whose hills are populated by numerous smallholder farmers and their families. Farmers such as these form the backbone of Kenya’s coffee industry, producing more than 60% of the country’s coffee.

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.

The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.

As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of cherries, golden Jujube & signature blackcurrants fruitiness, red berries juicy mouthfeel. It's a very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee. 

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 7th of March 三月七號