Gondo AA

  • Coffee Category: Bright

    Process: Washed

    What to expect

    Kenyans are known for their unique flavour profile and higher acidity and this Kenyan from the Gondo washing station has a great savory/sweet flavour profile. Expect some bright notes of orange, fruity notes of blackberry jam and finishing off with a dry spicy body.
  • Producer: Members of the New Kiriti Farmers Cooperative Society
    Region: Mathioya, Muranga
    Altitude: 1,900m above sea level
    Varietals: SL-28, SL-34, Ruiru 11, Batian, K7
    Farm size: <1 hectare on average
    Farm Information 

    Gondo and its sister washing stations are in a unique pocket of Kenya. Western Muranga County runs directly into the upland Aberdare Mountain range on rich red volcanic soil ideal for producing some of Kenya’s best coffees. Muranga is an oblong county that sits between the industrious Kiambu County, to the south, and the most famous coffee counties of Kenya’s central province: Nyeri, Kirinyaga, and Embu, to the north. The Aberdare range contributes significant climate influence over this part of Muranga, keeping the vegetation cooler and well-respirated, the way Mt. Kenya impacts its neighboring regions to the north.

    Individual farmers in these fertile foothills average 250 coffee trees each, and half-acre plots per family. The Gondo processing station, or “factory”, as they are known in Kenya, is one of three sites managed by the New Kiriti Farmers’ Cooperative Society (FCS), an umbrella organization that centralizes management and marketing relationships for their member factories. New Kiriti has 2,469 farmer members across the three factories, 727 of which deliver cherry to Gondo.

    Coffee is picked and brought to the factory on the same day, hand sorted for ripeness and floated for density before accepted and depulped. Kenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in Muranga county) to its coffee.

    The ripe cherry is then processed using fresh water from the local Kananahu stream. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water. Conservation is creeping into the discussion in certain places--understandably in the drier areas where water, due to climate change, cannot be as taken for granted—but for the most part Kenya continues to thoroughly wash and soak its coffees according to tradition.

    After the coffee is washed, it is soaked in fresh water for long periods of time to stop sugar fermentation and clean the parchment. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying. New Kiriti FCS includes the Kayu and Kirimahiga factories along with Gondo. The society was founded in 1998 and retains its main office at the Kayu factory, 17 kilometers from Kangema town, in the Mathioya district of Muranga County.

    The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.

  • Our espresso recipe using 20g basket
    20.5g in / 42g out
    in 28 to 32 seconds

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