African Coffee Gethumbwini Estate Company

[coffee] Gethumbwini Estate AA

Boutique coffee has a strict grading system. In general, raw beans are preserved as "parchment coffee beans" in the form of endocarp after processing, and the endocarp is removed before export. Go through a strict grading process to ensure the uniformity of quality. And its preservation and transportation in the process of protection is very important, such as temperature and humidity control, ventilation control, avoid odor adsorption and so on, if these do not do well, then no matter how high-grade beans will no longer become fine.

[farm] Gethumbwini Estate

SL28, SL34

[treatment] delicate washing and elevated bed to dry

[owner] SOCFINAF Company

[town] Thika

[region] South central Kenya, north of Nairobi

[country] Kenya

[flavor characteristics] transparent / very strong acidity / bright / high mellow / with aromas of grapefruit, pineapple and blackcurrant

[additional information] about GETHUMBWINI Farm:

Considered to be one of the best coffee in Kenya, gethumbwini Farm is run by the French company SOCFINAF, which has a history of more than 80 years.

The farm is located in 40km, north of the capital Nairobi, in the northern part of Thika, about 120km south of Mount Kenya, covering an area of about 1000 acres and coffee cultivation of about 360ha.

[height] 1800 m (6000 ft)

[annual rainfall] 1000mm (mainly concentrated in two rainy seasons)

[average annual temperature] 15 Mui 26 degrees

Red volcanic soil

[treatment] Gethumbwini Farm has its own advanced facilities and tools, has 100 long-term workers and employs 200 temporary workers to pick during the harvest. After being picked, the coffee is delicately washed and dried on an elevated bed, and then placed in a warehouse in good conditions to wait for a graded harvest:

There are two obvious harvest seasons:-the first season is in June and July. The second season is in October and November.