Origin: Kenya Farm/Region: Gondo Tasting Notes: Finger Lime, Grapefruit, Blackcurrant & Earl Grey Varietal: Castillo & Colombia Processing: Washed Altitude: 1900 MASL Roast Profile: Espresso **About The Coffee:**Gondo Washing Station, located in Murang’a County and operated by the New Kiriti Farmers Cooperative Society, brings together hundreds of smallholder producers farming at around 1,900 masl on the slopes of the Aberdare range. Each producer selectively handpicks ripe cherry and delivers it the same day to the factory, where lots are combined and processed with a strong focus on consistency and precision. Processing at Gondo follows a traditional Kenyan washed method, refined through careful control at each stage. Cherries are hand-sorted and density separated before pulping, then dry fermented for 16–18 hours to break down mucilage. The coffee is fully washed using fresh stream water, often followed by soaking to stabilise the parchment, before being dried slowly on raised beds over roughly two weeks.

Origin: Kenya Farm/Region: Gondo Tasting Notes: Finger Lime, Grapefruit, Blackcurrant & Earl Grey Varietal: Castillo & Colombia Processing: Washed Altitude: 1900 MASL Roast Profile: Espresso **About The Coffee:**Gondo Washing Station, located in Murang’a County and operated by the New Kiriti Farmers Cooperative Society, brings together hundreds of smallholder producers farming at around 1,900 masl on the slopes of the Aberdare range. Each producer selectively handpicks ripe cherry and delivers it the same day to the factory, where lots are combined and processed with a strong focus on consistency and precision. Processing at Gondo follows a traditional Kenyan washed method, refined through careful control at each stage. Cherries are hand-sorted and density separated before pulping, then dry fermented for 16–18 hours to break down mucilage. The coffee is fully washed using fresh stream water, often followed by soaking to stabilise the parchment, before being dried slowly on raised beds over roughly two weeks.