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Passionfruit · Lemon Verbena · Soft
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Githongo is a subtle offering for a Kenyan coffee--the expected juicy mouthfeel is present, but this has soft, floral notes of lemon peel throughout the cup. Its sweetness is passion fruit both in aroma and flavor profile.
Those who enjoyed Kiandu from last year will enjoy Githongo primarily due to the unique mouthfeel that the double fermented process provides.
Aberdare Range, Kiambu
SL-28, SL-34, K7, Ruiru 11
Years of Purchase
Passionfruit, Lemon Verbena, Soft
Coffee: 15 grams
Water: 195 grams
Komothai FCS Githongo Factory was established in 1972 and currently comprises over 1200 members. To this day, smallholding farmers still own and operate the cooperative. Kenyan coffee remains highly sought after both for its unique flavor profile and notable terroir influences. Something that makes this coffee so noteworthy is its double fermented process. Double fermentation at Githongo begins by picking the ripest cherries that are pulped and fermented in tanks for 12 to 48 hours. The coffee then washes through special water channels that sort and push through only the densest coffee seeds. After undergoing this process, they dried on raised beds for 7 - 14 days with continuous rotation to prevent fermentation.
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The kenyan coffee was one of my favorite of all-time!
Kenya is where it’s at, period.