The best coffees, in our eyes, are the ones that surprise us. We like the more classic profiles, too, but man are we suckers for those complex, bright, fruit-forward cups of face-melting brown liquid. Which is why we are completely enamored by Kenyan coffees. There is no other origin in this universe we know of that produces coffees anything like the ones from Kenya--explosive, super sweet, creamy, and bright--in a word, unmatched .
Gitura Coffee Factory was established in 1980 and is operated by the IyegoCoffee Growers Cooperative Society (C.G.C.S.), which serves 557 currently active farmer members, most of whom grow coffee on about 1/4th of a hectare's worth of land. The farmers deliver their coffee in cherry the day it is picked, and it is received and sorted at the factory before being depulped and processed. After depulping, the coffee is fermented underwater for 14–24 hours before being washed four times and dried on metalic drying tables for 6–15 days. This particular outturn is deeply sweet, heavy, and full of of bright, juicy fruit flavors. This is a rich coffee with flavours of plum and brown sugar.