Welcome to my Table, here in the corner of this cafe. Today we’re cupping the Kenya Githongo AA, from Tala Coffee Roasters in Libertyville, Illinois. Feel free to pull up a chair.
Githongo AA coffee, comprised of SL28, SL34, Ruiru 11 and Batian varietals, is grown in Kiambu County at 1500-2000 meters in the Mt. Kenya Highlands and produces a heavy cup with bright acidity and flavors of tropical fruit, caramel, citrus, dark chocolate and black currant. This coffee is produced by the Githongo Co-op representing nearly 760 microlot farmers.
The Komothai Coffee Growers Cooperative Society is made up of 13 “factories,” as they’re called locally. Farmers belonging to the co-op selectively handpicked red, ripe cherries and delivered them to the wet mill the same day. The parchment was fermented for 8 to 12 hours and then washed and sun dried slowly on raised platforms until the moisture content fell to between 10 and 12 percent
THEDETAILS
region: Kiambu, Kenya
farm: N/A
producer: smallholder farmers
association: Komothai Coffee Growers Co-Operative
elevation: 1500 – 2200 meters above sea level
varietal: SL28, SL34, Ruiru 11
process: fully washed, raised bed dried
CUPPINGNOTES
guava, currant, caramel, dark chocolate
*content courtesy of Case Coffee Roasters
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UNLESS OTHERWISE NOTED, ALL PRODUCTS REVIEWED ARE UNSOLICITED SUBMISSIONS FROM THE PRODUCT MANUFACTURER.
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.