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Country: Kenya
Region: Murang'a
Province: Central Province
Municipality: Mathioya
Community: Kihoya
Farm: Various smallholder producers
Variety: SL28, K7, Ruiru 11, Batian
Elevation: 1900 masl
Process: Washed
Fermented for 16-18 hours in cement tanks, dried for 13-14 days on raised beds
Tasting Notes: Baked Pineapple, Red Currant, Maple Syrup
Presenting...our second delicious Kenyan coffee of the season, Gondo AA!
Gondo coffee factory was established in 1998 in the Kihoya subregion Murang’a county’s Mathioya District. Currently, 727 producers deliver their coffee to Gondo.
After carefully tending their coffee trees all season, Gondo’s producers selectively hand-pick ripe red cherries as they reach perfection. Even with all that care, they give a second post-harvest pass, separating ripe cherry from underripes, overripes, and any foreign matter that makes it into the mix. The harvested cherries are delivered for pulping at the wet mill the same day to be wet-processed using fresh, clean water from nearby Kananahu stream.The processing water is recirculated before disposal into evaporation and seepage pits to avoid acidifying local waterways. The pulped beans are fermented for mucilage removal for 16-18 hours, then washed and graded. The parchment is then dried under the sun using moisture meters for consistency. Dry parchment is then hulled, graded, sorted, and bagged.
Due to its proximity to Mount Kenya, this region is home to abundant native wildlife. Some of the species here include snakes, deer, hare, weaverbird, owl, and hawks. Numerous indigenous plant species like Neem trees grow here too.
Gondo AA is a beautiful articulation of the Kenyan coffee we know and love. In the cup, we find a coating and juicy mouthfeel. Tart and tropical fruit notes are balanced by a thick sweetness that reminds us of maple syrup. This is a limited menu offering and we can't wait to share it with you!
Sourced in partnership with Red Fox Coffee Merchants