Flavor Profile:

Bright fruitiness of red currant and tart apple, with notes of rhubarb jam and Assam tea.

Origin Information:

Kenya has two harvest seasons: the main crop (October–December) and the fly crop (May–July). We always purchase from the main crop. For the main crop, flowering occurs from February to March, and coffee becomes available for purchase from January to April the following year.

At the Githembe Factory, only fully ripe cherries are handpicked and processed using the fully washed method. In the parchment stage, the beans are covered with mucilage – a sticky substance composed of natural sugars and alcohol – which greatly influences sweetness, acidity, and overall flavor. This contributes to the clean, well-defined fruit character found in coffees like “AA Githembe.” After fermentation in tanks, the parchment is soaked for 16–18 hours in fresh water drawn from the Thiririka River. The coffee is then graded and undergoes an additional soaking before drying.

More information about the farm can be found here 🇰🇪