About This Coffee
- Varietal
- Peaberry
- Processing
- Washed
- Altitude
- 1600-2000 masl
Gitutu Peaberry — Kenya, Kiambu County
Peaberry lots are a bit of a treat. Instead of the usual two flat-sided beans inside a coffee cherry, a peaberry is a single round bean — and many roasters believe that concentration makes for a more vibrant, lively cup. This one comes from the Gitutu Farmers Cooperative Society in Kiambu County, made up of smallholder farmers growing Batian, Ruiru 11, SL28, and SL34 at 1,600 to 2,000 meters.
After picking, the coffee is fermented for 12 to 24 hours and then dried on raised beds for 9 to 13 days — a careful, classic Kenyan washed process that lets the fruit shine through cleanly. In the cup, expect fruit leather and yellow plum with a bright pop of blood orange and orange peel.
We've loved Kenya coffees from this region for a while now — from Kii AA to Mihutu and beyond — and this peaberry lot is a great reminder of why Kenya keeps showing up in our rotation. It's juicy, complex, and just plain fun to drink.