Gititu AB

Tasting Notes: Mimosa, blackcurrants, raisins, almond

Fragrance/Aroma: Mimosa, key lime, hints of allspice
Acidity: Structured, citric
Body: Juicy, syrupy
Aftertaste: Lingering, dried fruit sweetness with molasses-like depth

The dry fragrance opens with a bright citric lift reminiscent of lime peel, followed by delicate mimosa florals layered with subtle allspice and a faint nutty bitterness. As the coffee brews, the aromatics deepen, with the initial citrus giving way to a richer sweetness suggestive of dried dates.

On the palate, the cup is driven by a structured citric acidity that introduces the tart, concentrated fruit character of blackcurrants. The florals recede into the background, allowing the fruit to take center stage before gradually transitioning into the caramelized, dried-fruit sweetness of raisins. The body is both juicy and syrupy, lending weight and continuity while preserving clarity through the progression.

Toward the finish, a restrained almond note emerges, providing a firm, lightly nutty counterpoint that anchors the cup without introducing excessive bitterness. The aftertaste is long and layered, carrying lingering sweetness reminiscent of dried dates and the subtle depth of molasses, resulting in a profile that is structured, fruit-driven, and quietly complex.

The Gititu Coffee Growers Co-operative Society is one of the oldest and most established smallholder coffee cooperatives in Kenya, tracing its roots back to 1954 during the final years of British colonial rule. Formed shortly after African smallholders were first permitted to cultivate coffee commercially, the cooperative played a pioneering role in opening specialty coffee production to local farmers in Kiambu County. Three years later, the Gitutu Factory was established as its first wet mill, laying the foundation for what has grown into a network of eight factories serving thousands of producers across the region.

Located in Githunguri, northwest of Nairobi, the factory sits on the fertile, red volcanic soils of Kiambu at elevations of approximately 1,600–1,700 metres above sea level. The area enjoys cool temperatures, reliable rainfall, and well-drained soils - conditions that slow cherry maturation and encourage the development of the vibrant acidity, concentrated sweetness, and layered fruit character for which Kenyan coffees are renowned. Most member farmers cultivate less than a hectare of land, growing a mix of classic SL28 and SL34 alongside newer disease-resistant varieties such as Batian and Ruiru 11.

Today, more than 1,000 smallholders deliver ripe cherries to the Gitutu Factory each harvest. Quality begins in the field, where only fully mature cherries are selectively handpicked before being meticulously sorted on arrival. The coffee follows Kenya's traditional fully washed process: cherries are depulped, fermented for around 48 hours to break down the mucilage, washed in clean water, graded through channels according to density, and finally dried slowly on raised African beds. Careful turning throughout drying ensures even moisture loss and preserves the clarity and structure that define the best Kenyan coffees.

Beyond processing, Gititu has earned a reputation for its emphasis on transparency and producer engagement. The cooperative regularly invites members to attend auctions at the Nairobi Coffee Exchange, allowing farmers to observe how their coffees are marketed and valued. This direct connection between producer and marketplace reinforces a culture of accountability while helping growers better understand the relationship between quality and price. Combined with decades of institutional knowledge and a commitment to continuous improvement, the Gitutu Factory has become a benchmark for the expressive, fruit-driven coffees that have made Kiambu one of Kenya's most respected coffee-growing regions.

Sourced from: Namusairo
We paid: S$27.67/kg
Roasted cost: S$47.77/kg

Moisture content: 9.6%
Weight loss: 9.8%
Agtron: W74.8 / G123.2 / △48.4