Process method: washed Origin: Kenya Region: Kangema, Iyego, Muranga Producer: Iyego Coffee Growers Cooperative Washing Station: Gitura Coffee Factory Elevation: 1750 masl Variety: SL-28, Batian, Ruiru 11 Finish Phase: First crack Harvest: July ‘18 Size: appr. 140 total hectares MIlling: washed 4 times Drying: dried on metallic tables 14-24 hour underwater fermentation Tasting Notes: Caramelized sugar, grapefruit, tomato, tropical fruit Retail Price: $20/12oz. box
Gitura Coffee Factory was established in 1980 and is operated by the Iyego Coffee Growers Cooperative Society (C.G.C.S.), which serves 557 currently active farmer members, most of whom grow coffee on about 1/4th of a hectare's worth of land. The farmers deliver their coffee in cherry the day it is picked, and it is received and sorted at the factory before being depulped and processed. After depulping, the coffee is fermented underwater for 14–24 hours before being washed four times and dried on metallic drying tables for 6–15 days.