Kenya • Washed

Gititu AAField Blend

blackberry • hibiscus • mineral

A mix of SL28, SL34, Ruiru 11, & Batian from Gititu, a collectively run washing station where members deliver their ripe cherries. Washed process, using cement tanks to ferment the depulped coffee for 16-18hrs, then dried on raised beds for 2 weeks, resulting in a jammy, resinous cup with blackberry forest fruits, a hibiscus complexity and a mineral quality too.

Variety:: SL28, SL34, Ruiru11, Batian
Location:: Kiambu, Kenya
Harvest:: Dec-Jan 2025/26
Processing:: Washed

Gititu AA

A mix of SL28, SL34, Ruiru 11, & Batian from Gititu, a collectively run washing station where members deliver their ripe cherries.

Field Blend

SL28, SL34, Ruiru 11, & Batian

Processing

Washed process, using cement tanks to ferment the depulped coffee for 16-18hrs, then dried on raised beds for 2 weeks, resulting in a jammy, resinous cup with blackberry forest fruits, a hibiscus complexity and a mineral quality too.

Brewing ideas

There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.

V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C

0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05; gentle swirl to aid in even drawdown

finish around 3:00 depending on grinder and filters

Water:

Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.

Resting:

Best rested for 2 weeks after roast date