Last updated: 2026-09-16T20:22:41.115Z

Agotado

[0.0 out of 5 stars — 0 valoraciones](https://www.coffeelist.co/es/b/flower-child-coffee/gititu/reviews)

**Proceso:** [Lavado](https://www.coffeelist.co/es/insights/processing-method/washed)

**Región:** [Kiambu, Kenia 🇰🇪](https://www.coffeelist.co/es/insights/region/01c8b843-e7ad-4fd4-9a15-6e4912fb959d)

**Variedad:** [Batian](https://www.coffeelist.co/es/insights/variety/batian)

,

[Ruiru 11](https://www.coffeelist.co/es/insights/variety/ruiru-11)

,

[SL28](https://www.coffeelist.co/es/insights/variety/sl28)

,

[SL34](https://www.coffeelist.co/es/insights/variety/sl34)

**Altitud:** ~1750 m s. n. m.

**Cosecha:** diciembre

## Lo que dice la marca

> Variety: SL-28, SL-34, Batian, Ruiru 11 Region: Kiambu, Kenya Altitude: 1,750 Meters Above Sea Level Process: Washed Harvest: December 2024 Notes: Currant, Boisenberry & Citrus Blossom Our last Kenyan offering of the year is a big finale of juicy fortes with multiple layers of delicate nuance. The Gititu factory brings in over a thousand farmers from the surrounding Kiambu area. This region proffers a distinct terroir of big bodied and fruit forward coffee cherries. These small, family-farms are primarily growing SL-28, a major contributing factor of this coffee's insatiable sweetness. The profile of this coffee fuses together a glossy acidity with a complex sweetness. Some tasting notes include blackberry, currant, candied plum, goji, melon, citrus blossom, honey, pineapple, bright & clean! The Gititu farmers produced a marvelously clean AA separation from their main harvest this season. The factory is located in Kiambu County in the former central province. It’s situated about 47 km North West Nairobi. It belongs to Gititu Farmers Co-operative Society which has seven factories namely; Mutuiya, Kimathi, Karweti, Ngochi, Kairia, Ikinu, and Ngemwa. It is among the biggest co-operative societies in the country. The factory was established in 1971 under and owned by small scale farmers.Membership is at about 3,000 members this year. Coffee cultivation is the only cash crop apart from subsistence farming. These farmers pick their coffee cherries at peak ripeness during the main harvest in December. The coffee cherries are immediately floated and sorted to remove defects. Dry fermented overnight to be depulped and washed the next day. Dried on raised beds until the moisture content reaches a stable 10.1-10.5%. Our coffees are best after two weeks+ of the roast date. Last Roast: October 13th. A few bags remaining.

Original en inglés.

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# Gititu

[Ver en la web del tostador](https://flowerchildcoffee.com/products/gititu)

## Perfil

### Características de sabor

**Cuerpo:** 43/100 — Ligero y con cuerpo de té (0) to Con cuerpo y cremoso (100)

**Acidez:** 70/100 — Suave (0) to Vivo y ácido (100)

**Dulzor:** 69/100 — Menos dulce (0) to Muy dulce (100)

**Amargor:** 35/100 — Amargor sutil (0) to Amargor pronunciado (100)

**Carácter:** 30/100 — Clásico (0) to Funky y novedoso (100)

**Nivel de tueste:** De claro a medio — 3/7, from Muy claro (1) to Muy oscuro (7)

## Notas de cata

Mora

Miel

Melón

Piña

Baya de Boysen

Grosella

Baya de goji

Ciruela confitada

Flor de cítrico

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