Coffee Plant KAVOS AUGALAS - Kenijos gitaros plautas filtras 250 g

Origin: Kenya

Farm: Gitare Washing Station

Variety: SL28, SL34

Processing: Fully Washed

Altitude: 1620-1830 m a. s. l.

BOUT THE FARM

Gitare is a respected coffee mill located in the picturesque Kiambu region of Kenya, owned by the Gititu Farmers Cooperative Society (FCS). It has operated continuously since 1954, combining decades of tradition with extensive experience in producing top-quality coffee.

The mill processes coffee cherries delivered by approximately 1,000 smallholder farmers, who together produce close to 2,500 tons of coffee annually. Many farmers practice intercropping, growing coffee alongside bananas and maize, which improves soil fertility and supports local biodiversity. Coffee pulp residues from processing are composted and reused as natural fertilizer, promoting sustainable and environmentally friendly farming methods.

Thanks to a harmonious blend of traditional practices, modern processing techniques, and strong environmental stewardship, Gitare produces coffees with a distinctive character and a rich, multidimensional flavor profile, highly regarded on international markets.

PROCESSING

The first stage of processing is fermentation lasting approximately 24 hours. The beans are then thoroughly washed and transferred to a second fermentation tank for an additional 12–24 hours. After this stage, they pass through washing channels where lighter beans (so-called floaters) are separated, while the heavier beans are cleaned of remaining pulp.

Following washing, the beans are soaked in water tanks for up to 24 hours. This stage encourages the development of amino acids and proteins, resulting in higher acidity and greater complexity of fruity notes—hallmark characteristics of Kenyan coffees.

At the final stage, the beans are dried on African raised beds. Initially, they are spread in a thin layer to quickly remove about 50% of the moisture within roughly 6 hours. They are then piled more thickly and dried for an additional 5–10 days. The dried parchment coffee is delivered to the dry mill and later stored in ventilated warehouses, where it rests until it reaches a moisture content of approximately 11%.

ROASTER’S OPINION

Kenya Gitare presents a classic flavor profile characteristic of the Kiambu terroir. The coffee features well-developed, medium and complex acidity, balanced by high sweetness and a full, pronounced body. The aroma reveals notes of currants, candied fruit, and delicate floral accents.

On the palate, blackcurrants and oranges dominate, complemented by the sweetness of candied fruits. The cup is harmonious and exceptionally well-balanced, with pleasant medium acidity and clear sweetness. The finish is long, clean, distinctly currant-forward, and deeply satisfying. A superb example of a classic coffee from the Kiambu region.

BREW RECIPE

The sweetness and rich aroma of this coffee make it very easy to brew, with results that are usually close to expectations. To make things even easier, we recommend the following recipe, which allows the coffee to open up fully without excessive intensity.

Drip method (e.g. Origami)

18 g medium-coarse ground coffee (22 clicks on a Comandante)

Water temperature: 95°C

Pour as follows:

0:00 – 55 ml (stir the dripper)

0:30 – 120 ml

1:00 – 180 ml

1:30 – 240 ml

2:00 – 300 ml

Finish with a gentle stir.

Store in a cold and dry space.