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HomeCoffeesGititu AA
Gitunduri, Kiambu · Kenya

Gititu AA

Washed Batian, Ruiru 11, SL28, SL34, grown at 1750 masl

Roasted by PT's Coffee Roasting Company

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryPT's Coffee Roasting Company· Kansas City, USA
Washing StationGititu Coffee Factory, Gitunduri, Kiambu, Kenya✓
ProducerGititu Farmers Cooperative Society
ProcessWashed✓
Harvest—
Altitude1750 masl✓
VarietiesBatian, Ruiru 11, SL28, SL34✓
RoastLight-Medium✓
Tasting notesDried Apricot, Lemonade, Clove✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Dried Apricot
    Fruity
  • Lemonade
    Fruity › Citrus › Lemon
  • Clove
    Spices › Brown Spice › Clove

Supply Chain

  1. Washing Station

    Gititu Coffee Factory, Gitunduri, Kiambu, Kenya

    Grown by Gititu Farmers Cooperative Society

  2. Roastery

    PT's Coffee Roasting Company

  3. Coffee· viewing

    Gititu AA

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarGitituGitituKenya Nyeri Gichathaini AAGitituKenya GichuguKenya Gichatha SL28Same variety, exploredBatian552Ruiru 11604SL281494SL34913Similar flavour profileDried Apricot, Lemonade, Clove230Same processWashed13025From the same originKenya1439More from this roasterPT's Coffee Roasting Company156 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1750 maslRoastLight-Medium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability