First Release of Kenya’s New Crop!

We’re excited to introduce a PB (Peaberry) lot from the Gititu Factory in Kiambu.

Typically, a coffee cherry contains two seeds facing each other. However, on rare occasions, only one seed develops, resulting in a rounder, more spherical cherry shape.

This is what we call PB (Peaberry). PBs are separated during the sorting process and distributed as a distinct “PB grade.”

This coffee features the concentrated fruitiness that’s characteristic of Kenyan coffees, along with a rich, brown sugar-like sweetness.

It opens with vibrant acidity reminiscent of golden kiwi and grapefruit, gradually transitioning into a deeper flavor profile similar to blackcurrant.

When brewed as an espresso, it resembles a cold-pressed juice of berries and kiwi — a refreshing, wake-you-up kind of juiciness.

We also recommend adding water to the espresso for a chilled Americano — perfect for hot days.

Beat the summer heat with a refreshing Kenyan iced coffee!

The Gititu Factory, established in 1971, is one of the most prestigious coffee factories in Kiambu. It belongs to the Gititu Farmers’ Cooperative Society, which oversees a total of eight factories: Gititu, Mutuya, Kimathi, Karweti, Ngochi, Kiaria, Ikinu, and Ngemwa. These factories process cherries harvested by farmers living in the surrounding areas.

The factory is located about 47 km northwest of Nairobi, the capital of Kenya, nestled at the foot of a mountain range at an elevation of 1,300 meters. Cherries delivered to the factory are harvested by approximately 3,000 members who grow coffee in the surrounding highlands. The name “Gititu” comes from the local Kikuyu language and means “Great Forest”- fittingly describes the lush, forested land in the area. The gently sloping terrain enjoys good sunlight, and the soil is a unique mix of volcanic red earth and sticky black loam. Gititu Factory takes pride in producing coffee with bright, high-quality acidity and a strong cup body.

The Gititu Co-op has long prioritized improving people’s quality of life through its coffee production, supporting local infrastructure, education, access to water and electricity, and job creation. In this region, agriculture and dairy farming are largely for subsistence, making coffee the sole cash crop and a crucial part of the local economy.

As for what they offer to the farmers, improving coffee quality has been essential. Over the years, the co-op has provided training on coffee cultivation and cherry harvesting. One particularly impactful initiative involves inviting farmers to the Nairobi auction houses, where they can observe how their coffee is sold and evaluated — a hands-on learning opportunity that has significantly contributed to quality improvements.

Thanks to this transparent and collaborative approach, Gititu coffee is highly regarded for the quality they offer.

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!