Kenya Gititu Peaberry - Fully Washed

We Taste - White peach, blood orange, berry punch

Roast: Light
Process: Fully Washed - At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry. After intake, cherry is pulped and fermented for ~ 48 hours. Following fermentation, the coffee is washed clean and graded in channels. The parchment is laid to dry on raised beds, rotated often by raking to ensure even drying. They cover drying parchment during the hottest time of day to maintain slow, even drying and at night, to shelter from moisture. It takes ~ 14 - 21 days for the parchment to dry. 
Varieties: SL28, SL34, Ruiru 11, Batian
Elevation: 1,300 - 1,700 masl
Location: Town of Gitunduri, Kiambu County, Kenya
Producer: Gititu Coffee Factory
Farms: 1,000 smallholder producers of Gititu Farmers Cooperative Society, est. 1954
Grades / Certifications: Peaberry* Microlot - A natural mutation where only one bean develops inside the cherry rather than two. Peaberries are smaller (screen size 12+) and rounder, often prized for their dense, vibrant cup profiles.
Harvest: May-June 2025

Brew Guides
Espresso: 1:2.5 in 28-29 sec.
Filter: 1:17.2