Kenya washed Arabica AA Top Githima

Coffee was first introduced to Kenya in the 1890s when French missionaries brought Bourbon seeds from the island of Reunion. Today, the total area under coffee cultivation in the East-African nation sums up to 160,000 hectares. It is the fifth-largest coffee producer in Africa and it is recognized worldwide as a prominent specialty coffee origin.

Kenyan coffee is grown by both large estates and also smallholder farmers, who often join cooperatives. Normally, coffee is sold via auctions that take place weekly during harvest season. Pricing between buyer and seller is defined by cup quality and grading, which is mostly depending on bean size. Besides being known for this grading system, the SL-28 and SL-34 varieties, developed in Scott Laboratories in Kenya, attract great interest for their high cup quality potential.

Central Kenya is where most coffee is produced and right where this coffee comes from. It was produced in the Nyeri County by members of the Rutuma Farmers Cooperative Society. The FCS was established in 1995 as a testament to the resilience and entrepreneurial spirit of Kenyan coffee farmers. It now operates seven wet mills, one of them being Githima. This wet mill is located near Karatina and processes coffee cherries from over 300 smallholder farmers, each with farms averaging less than one hectare. Moreover, the FCS and mill prioritize environmentally friendly farming methods and invest in community projects that focus on education, healthcare, and economic empowerment.

After selective handpicking, ripe cherry is delivered to the mill where it undergoes pulping, fermentation, and washing. A unique aspect of Githima's process is double fermentation, which helps to enhance the complexity and sweetness of this coffee. The beans are then sun-dried on raised beds until they reach the optimal moisture levels of 11-12%.