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FLAVOUR NOTES: Peach, Caramel, Blackcurrant

PRODUCED BY: Komothai Farers Cooperative Society

REGION: Kiambu County

ALTITUDE: 1800 - 1950 masl 

PROCESS: Washed 

VARIETAL: Arabica - SL28 and SL34 

ROAST: Light

The Githongo Farm is located in the Central highlands of Kenya, bordering Nakuru and Kajiado in the West, Murang’a and Nyandarua to the North and Nairobi to the South. The name for Kiambu County where this coffee originates comes from the Mbari ya Mbuu Kikuyu clan who once lived in the area.

Part of the Komothai Farers Cooperative Society, the Githongo Farm has been pursuing excellence in coffee for almost 50 years.

The coffee is grown throughout the region on healthy deep red volcanic soils high in nutrients and organic matter - ideal for high quality coffee production.

The coffee trees are carefully monitored and picking ensues only when the cherry is at the ideal level of ripeness. This takes place in the morning and buckets of bright red coffee cherries are carried to the mill.

As the sun travels across the sky into the afternoon, the cherries are piled high and any underripe cherries removed from the pile. They're then poured into a hopper located just above the pulping station, and from here the wet process begins.

Clean water from the River Athi is drawn upwards and directed into the hopper to cover the coffee cherries. This force pushes the cherries down a chute into the pulping house.

Here, the outer pulp is removed thanks to the work of two rotating abrasive slabs. The depulped coffee is then moved via the force of a water channel towards a fermentation tank.

Along the way, lower quality coffee beans are removed to ensure only the best continue along the process.

The denser beans are funnelled through a hole where they land into a fermentation tank to rest for the evening.

The following morning, workers assess the feel of the sticky mucilage remaining on the coffee. If it has reached the ideal level, water is placed over the beans to give them a final wash.

From here, sluice gates open to move the coffee into washing channels where the coffee slides down a gently sloping tiled channel. Wooden shunts used by workers are manually placed into the coffee to separate the denser beans from the lighter beans.

The coffee is then evenly dispersed onto raised tables under careful surveillance. If the weather conditions are too sunny or rain is forecasted, the parchment is carefully covered. Moisture is regulated until the target of 10-12% is reached.

As a final step, the parchment is carefully bagged and transported to the dry mill ready for export.

*10% of proceeds from this coffee sale will be donated to Project Waterfall.