A bold fruit forward cup that showcases what Kenyan coffees are known for. Clean blackcurrant with a brown sugar sweetness, that gives way to a biscuit finish. A great year for Kenyan coffees, this coffee has that classic juicy acidity that brings us back year after year.
Journeying from Nairobi into the Central Highlands of Kenya, you pass through Kiambu county – the start of the country’s coffee growing region. The town of Thika borders the next county, Murang’a, the homeland of the Kikuyu tribe, and it’s here we find the Githaka estate – a local word meaning forest – under the guidance of the Ngugi family who have owned it since 1966. It is situated just on the Murang’a side of the River Chania, which marks the border with Kiambu. The river also supplies the water the estate uses to process the coffee cherries in the traditional Kenyan washed style. Their distinctive sky blue fermentation tanks have twisting channels which the water carries the coffee cherries along, with wooden gates used to guide each lot into the right place.
- Region: Muranga County
- Variety: Ruiru 11, SL28, SL34
- Process: Washed
- Altitude: 1600 - 1700masl
- Harvest: November 2020
- FILTER RECIPE
- Suggested method: Chemex
Water: 500ml/ 95°C
Time: 4 mins
- Dose: 18g
Time: 30 secs
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
We typically expect coffee from Kenya to arrive in late May or early June, however this year's harvest started earlier and was less bountiful than normal. This is due to unseasonal and unpredictable weather, including drought, caused by climate change. We're happy to say the quality remains excellent however and its exciting to have a summer favourite here a little early.