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Farm: Gititu Coffee Factory
Producer: Gititu Coffee Growers Cooperative Society
Country: Kenya
Region: Githunguri, Kiambu
Process: Washed
Variety: SL28, SL34, Ruiru 11, Batian
Notes: Sour Cherry, Beaujolais, Oolong
Elevation: 1850 MASL
Harvest: November 2025 - January 2026

This coffee was produced by the small holder farmers and the workers at Gititu coffee factory in Githunguri Sub-County, Kiambu County, Kenya. This lot is a field blend of Landrace cultivars, primarily Ruiru 11, Batian, SL-28 and SL-34. Gititu is one of 8 mills managed by Gititu Coffee Growers Co-operative Society. This wet mill is located at 1850 MASL.

This coffee is processed using a specific Kenya-style process. Ripe cherries are picked, delivered by famers to the washing station where they are hand sorted from green and defects, before being sent to a depulper. The coffee is then dry-fermented in tanks overnight. Its then rinsed through washing channels, where its sorted for density. The coffee is then sent to soaking tanks, where its kept underwater to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.

This is a brilliant and unique profile classic Washed Kenya AA. In this coffee, we find zippy Sour Cherry, with a plush red fruit driven mid palate reminding us of youthful Beaujolais, and green floral Oolong finish. Interesting throughout the whole cup.

Origin: Kenya
Tasting notes: Redcurrant - Sencha Tea - Orange
Process: Washed
Varieties: Batian, Ruiru 11, SL28, SL34
Producer: Gathaithi Cooperative

Kenyan coffees are known for their acidity, but the Gathaithi AA impresses here with the precision with which its acidity is defined.

Originating from Nyeri County, in the heart of Kenya's highlands, this coffee is produced by the farmers of the Gathaithi Cooperative, around the washing station of the same name. This cooperative thrives in an environment characterized by volcanic soils and the cool climate of the highlands, and today has more than 1,600 farmers.

In the cup, you'll find the signature of Kenyan coffees: a crisp, juicy, and precise acidity… but above all, a sensation of clarity. The redcurrant arrives first, with that acidity reminiscent of small red berries, almost crunchy. Then the tasting lingers and becomes more delicate, a note of sencha tea adding elegance to the cup. Finally, the orange takes center stage, the acidity becoming softer and juicier.

Origin: Peru
Tasting notes: Jasmine, Honey, Black Tea, Orange Zest
Process: Dry honey for 36 hours then wash
Varieties: SL9
Producer: John Saenz

Guided by the ancestral traditions of the Incahuasi cooperative, producer Jhon Saenz cultivates his coffee in total symbiosis with the Peruvian ecosystem of the Pacaybamba valley, applying agroforestry principles and organic fertilization methods shared within his community.

In the heart of this isolated region southwest of Cusco, where the extreme altitude delays the harvest until November and December, he is actively involved in the revival of Geisha Inca. This local mutation of an Ethiopian grape variety, once neglected for its low yields, expresses exceptional quality here thanks to cultivation under the shade of native trees, which preserves biodiversity and local wildlife.

His approach is based on the sacred concepts of Minka and Ayni: collective work and daily mutual aid instilled by the elders of the community, allowing agricultural practices to be perfected from generation to generation.

For this micro-batch, the carefully float-sorted cherries undergo a 36-hour dry fermentation in their own mucilage (Dry Honey Ferment). This eco-friendly method, ideal in this cool climate, stabilizes the aromas while reducing environmental impact. It is followed by a final wash and a 10- to 12-day drying period.

In the cup, this exceptional coffee reveals a remarkably elegant and clear profile: it opens with deep notes of black tea and jasmine, enhanced by the vibrant freshness of orange zest. This floral and fruity complexity is enveloped by the rich and comforting sweetness of honey, offering a harmonious and refined sensory experience.

Farm: El Diviso
Region: Huila, Colombia
Producer: Nestor Lasso
Variety: Bourbon Aji
Process: Advanced Natural
Altitude: 1750 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Strawberry Bubblegum
Flavor: Cherry Candy
Aftertaste: Cherry
Mouthfeel: Round and Syrupy

Processing

Step 1 – Selective Hand Harvesting
Only fully ripe Bourbon Ají cherries are handpicked to ensure maximum sweetness, uniformity, and optimal fermentation.

Step 2 – Initial Oxidation (24 hours)
The whole cherries rest in open-air tanks for 24 hours of controlled oxidation, activating native microorganisms and building the first layer of fruity aromatics.

Step 3 – First Anaerobic Fermentation (48 hours)
The cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, developing deep strawberry, berry, and tropical flavors.

Step 4 – Secondary Anaerobic Fermentation (48 hours)
The cherries are transferred to sealed fermentation bags for another 48 hours. The high-CO₂ environment increases sweetness and berry complexity.

Step 5 – Thermal Conditioning
A controlled thermal shock is applied to stabilize fermentation and preserve berry, cocoa, and sweet aromatics.

Step 6 – Slow Sun Drying (15–20 days)
The cherries are dried on raised beds under solar marquesinas and turned regularly for even drying. This slow process concentrates sugars and enhances the cocoa and berry profile.

Step 7 – Resting & Stabilization (20–30 days)
Once the cherries reach 10–11% moisture, they are stored under controlled conditions to stabilize and allow the flavors to fully develop before milling.

Ethiopia - Chelchele Station, Heirloom, Natural

Producer: Chelchele Station
Origin: Ethiopia, Gedeb
Process: Natural
Variety: Heirloom
Altitude: 2000 masl
Roasted for: Filter