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PHILOCOFFEA 272 KENYA Gitura AA Washed

PHILOCOFFEA

PHILOCOFFEA 272 KENYA Gitura AA Washed

Sale price HK$260.00

The Gitura washing plant, established in 1980, is located in Murang'a, a suburb of Nairobi, Kenya. It brings together approximately 700 smallholder farmers from four villages: Gaite, Miakini, Githi, and Mahuga. They hand-select the bright red cherries, which are then meticulously processed at the plant using a unique water circulation system and ten conditioning tanks.

After undergoing gravity separation, peel removal, fermentation, maceration, and washing, batches are finally sun-dried on African raised beds and rested in wooden silos for 30–40 days to stabilize the flavor before entering the refining process. This meticulous process ensures that Gitura coffee exhibits the bright acidity and bold fruity aromas unique to Kenya.

The Iyego Agricultural Cooperative, to which the company belongs, places great emphasis on quality improvement, adhering to strict guidelines for everything from weeding, pruning, pest control, and fertilization. Farmers also intercrop macadamia nuts and repurpose abandoned farmland. Four drainage infiltration ponds are installed on site, allowing treated water to naturally return to the soil, achieving a balance between high quality and sustainable development.

Baking and Flavor

The Kenyan beans, freshly arrived in Hong Kong, are lightly roasted. A gentle roast of nearly 10 minutes allows the coffee's flavor to develop gradually. After the first crack, the coffee maintains a short development period, preserving its bright fruitiness and mellow sweetness.

When brewing, the aroma of dry powder is as sweet as dried fruit honey; when you take a sip, the flavor is like ripe orange, accompanied by the fruitiness of black currant and apricot, and a sweet finish like brown sugar.
The texture is firm and rich, as if every sip is a concentrated essence of fruit. It is smooth and mellow when served hot, and even more juicy and brightly sweet when served iced.

Drinking Experience

This is a coffee that has a strong "Kenya!" feel:
• Full-bodied, sweet and juicy fruit
• Rich yet balanced texture
• Whether you are a Kenyan coffee lover or a first-time coffee lover, you can feel its fresh charm

A cup of Kenyan coffee that makes you want to refill it.
  • Taste: Mandarin orange, black currant, juicy, apricot, brown sugar, bright acidity, round
  • Variety: SL28, SL34, Ruiru11
  • Process: Washed
  • Country: Kenya
  • Region: Muranga
  • Altitude: 1,750m
  • Farm: Iyego Farmers Cooperative Society
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: October 2, 2025
  • Material: 100% coffee beans
  • Weight: 200g
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About PHILOCOFFEA

Philocoffea was founded by co-founder Tetsuka Kaji and Masami Kaji. Tetsu Kasutani is the first Asian to win the World Coffee Brewing Championship. Tetsu Megu selects and purchases green coffee beans, creates roasting profiles, and controls quality. He understands the taste of black coffee better than anyone.

Taste is subjective, so there is no right or wrong. However, Philocoffea believes that cleanliness is the key to creating complex flavors, pleasant acidity and a long-lasting sweet finish in specialty coffee. As a result, Philocoffea has a "clean" character throughout, from light roasts to dark roasts, and provides a pleasant and long-lasting aftertaste.

Specialty coffee as defined by Philocoffea must meet four key criteria: location, cultivation, hand-picking and sustainability. This means you can trace your coffee directly back to the farm where the beans were grown. Their extraction process is handled with the utmost care and sustainability. So when Tetsu Kasutani discovers a coffee he believes in, he buys it directly from the farm. Having seen firsthand how they work and live, he values ​​relationships built on trust. After interacting with locals and experiencing their culture first-hand, Tetsu Kasutani was inspired to sell their coffee.

The Philocoffea store is equipped with the best Loring roasters in the world. It is also a roasting station and sacred laboratory for exploring new and unique ways of coffee beans. Tetsu Kasutani creates and manages all roasting configurations himself. When new green coffee beans arrive, Tetsu's expertise iteratively hypothesizes, tests, and develops roasting configurations to create the best possible product.