Kenya, Gititu AA - Filter

Origin

• 🇰🇪 Kenya· Kiambu

Tasting notes

Character

• Clean
  50
• Bright
  40

Flavour Notes: Rhubarb, Grapefruit, Lemonade Origin: Kiambu, Kenya Producer: Gititu Factory Processing: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Farm: SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Farmers in the Gititu Factory Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.: Gititu Factory VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Batian, Ruiru 11, SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. Altitude: 1600-1700 m.a.s.l. Roast Profile: Filter RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Degree: Light From Kiambu’s high, red soils on the slopes of the Aberdare Range comes this classic Kenyan AA from the historic Gititu Factory, established in 1954. Gititu sits within one of the country’s oldest and most transparent cooperatives, where members are even invited to observe auctions at the Nairobi Coffee Exchange — a culture of openness we value deeply at Fjord. In the cup, this is all about clarity and structure. Expect the snap of rhubarb, the zest of pink grapefruit, and a clean, lemonade-like sweetness that runs through the finish. There’s a gentle black tea aroma and a hint of ripe berry that rounds out the acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., giving the brew a poised, refreshing profile. The character here is no accident. Cool nights at 1,600–1,700 metres slow cherry development, concentrating sugars and acids before careful, fully washed processing: meticulous hand selection, controlled fermentation, thorough washing and an unhurried dry on raised beds. Combined with Kiambu’s deep nitisols and a mix of SL28, SL34, Ruiru 11 and Batian, you get that precise Kenyan brightness without sacrificing sweetness. Many farmers in the area rely on cow manure rather than synthetic fertilisers, a choice we respect for both cup quality and long-term soil health. We roast this lightly for filter to honour the work done at origin — preserving the citrus sparkle, encouraging that rhubarb bite, and letting the lemonade sweetness shine. Brew it as a pour-over with moderately high extraction and it rewards you with brilliant definition and a long, elegant finish. 250g €/kg: 63.6€ | 1kg €/kg: 53.9€ All coffees come as whole beans.If you need a coffee grinder we highly recommend purchasing the Fellow Ode Grinder . A