€13,90
Kenya - Gititu AA - Washed - 250g
Description
LIGHT & JUICY
Gitunduri, Kiambu / 1550 masl. / SL28 & SL34 / Washed / SCA - 88.50p
With its establishment in 1954, Gititu Farmers Cooperative Society (FCS) holds the distinction of being one of the oldest cooperative societies in Kiambu. Presently, the FCS owns and operates a total of eight factories, serving approximately 5,000 dedicated members. The long-standing success of Gititu Factory can be attributed to the FCS's unwavering commitment to transparency and communication. In an effort to involve its members in the coffee-selling process, Gititu FCS extends an invitation for them to attend auctions at the Nairobi Coffee Exchange. This opportunity allows members to witness the sale of their coffees firsthand and gain a deeper understanding of the selling process.
The cherries undergo pulping and a fermentation period of approximately 48 hours. After fermentation, the coffee is thoroughly washed with clean water and meticulously graded in dedicated grading channels. The parchment, or protective layer, is then spread out on raised beds for drying. The drying process typically spans 14 to 21 days, allowing the parchment to reach the ideal moisture content.
Gitunduri, Kiambu / 1550 masl. / SL28 & SL34 / Washed / SCA - 88.50p
With its establishment in 1954, Gititu Farmers Cooperative Society (FCS) holds the distinction of being one of the oldest cooperative societies in Kiambu. Presently, the FCS owns and operates a total of eight factories, serving approximately 5,000 dedicated members. The long-standing success of Gititu Factory can be attributed to the FCS's unwavering commitment to transparency and communication. In an effort to involve its members in the coffee-selling process, Gititu FCS extends an invitation for them to attend auctions at the Nairobi Coffee Exchange. This opportunity allows members to witness the sale of their coffees firsthand and gain a deeper understanding of the selling process.
The cherries undergo pulping and a fermentation period of approximately 48 hours. After fermentation, the coffee is thoroughly washed with clean water and meticulously graded in dedicated grading channels. The parchment, or protective layer, is then spread out on raised beds for drying. The drying process typically spans 14 to 21 days, allowing the parchment to reach the ideal moisture content.
