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Kenya – Gondo AA
Tasting Notes: Blackcurrant/ Kiwi / Cardamon Bun
Regular price
£15.00
Produced at the Gondo Wet Mill in Murang’a County by members of the New Kiriti Farmers Cooperative Society, this fully washed lot showcases the precision and care of over 700 smallholders farming on rich volcanic soils. Expect juicy blackcurrant, lively kiwi-like acidity, and the sweet warmth of cardamom bun. A complex and layered cup.
- Producer(s)
- New Kiriti farmers Coop
- Farm/Coop
- Gondo Wet Mill
- Region
- Muranga
- Variety
- Batian, Ruiru 11, SL28 , SL34
- Process
- Washed
- Altitude
- 1,900
Description
This vibrant Kenyan lot comes from the Gondo Wet Mill in Murang’a County, part of the New Kiriti Farmers Cooperative Society, which supports over 2,400 smallholder farmers. Gondo alone counts 727 active members, each tending small plots averaging half an acre with around 50 trees. Grown in rich volcanic soils at up to 1,900 masl, varieties include SL28, K7, Ruiru 11, and Batian.
Ripe cherries are selectively handpicked, pulped, and fermented for 16 to 18 hours before being washed in fresh stream water and sun-dried on raised beds. This meticulous fully washed process brings out the clean and fruit-forward character that Kenyan coffees are so well known for.
In the cup you’ll find juicy blackcurrant, a lively kiwi-like acidity, and the sweet warmth of cardamom bun. The result is a coffee that is complex and layered, reflecting both the character of Murang’a and the care in its production.
Coffee in Kenya:
Kenyan coffee has a well-established reputation for its exceptional quality and meticulous preparation. Despite a late start in coffee growing, it has gained and maintained this impressive standing.
The majority of Kenyan coffee production comes from over 600,000 smallholders, who own less than 5 acres of land and make up 99% of the coffee farming population. They collectively cover more than 75% of the country’s coffee-growing land and contribute nearly 70% of the total coffee output. These smallholders are organized into numerous Farmer Cooperative Societies (FCS), each operating at least one processing factory. The remaining coffee production comes from various small, medium, and large land estates, many of which have their own washing stations.
In Kenya, the predominant processing method for coffee is fully washed, and drying is typically done on raised beds. The country is renowned for its commitment to maintaining high quality and attention to detail at its numerous washing stations. The best factories adhere to strict sorting practices during cherry intake, and many of them have retained the same management staff for an extended period, further contributing to the consistent quality of Kenyan coffee.