Gititu Factory is part of the Aghuti Farmers’ Cooperative Society comprised of 800 smallholder farmers. Their cherries are separated, soaked & fermented for 24 hrs, then washed before a 2nd 24hr fermentation. The beans are then cleaned of mucilage & soaked for a final 24 hours allowing amino acids & proteins to develop, resulting in those typical notes of high acidity & complex fruit flavours which makes Kenyan coffee so salivating. A clean, complex & sweet cup with sparkling acidity reminiscent of lemonade!