Coffee · Kenya
Gondo
Gondo Coffee Factory
This lot is sold out. Write to us and we will suggest alternatives with a similar profile.
- Black tea
- Currant
- Spicy
- Peach jam
- Grapefruit
Lot data
- Origin
- Kenya
- Region
- Murang’a · Mathioya
- Station / farm
- Gondo Coffee Factory
- Producer
- New Kiriti Farmers Cooperative Society
- Altitude
- 1900 masl
- Variety
- Peaberry
- Process
- Washed
- Harvest
- February 2026
- Grade
- PB
Lab analysis
- Moisture
- 11,60 %
- Water activity
- 0,574
- Density
- 0,823
Cup profile
From cherry to cup
Process, step by step
- 01SelectionRipe cherries are hand-picked and sorted by flotation to remove defective fruit.
- 02PulpingThe skin is removed the same day the cherries are picked.
- 03FermentationIn tanks for 24 to 48 hours, until the mucilage lets go.
- 04WashingWashed in water channels after fermentation.
- 05DryingOn raised African beds, 8 to 14 days, turned often until 10–12% moisture.
At origin
The producer, the origin and the washing station
Producer and station
Gondo Coffee Factory is a washing station created in 1998 in the Mathioya district, on the western slope of Mount Kenya. The New Kiriti cooperative groups around 727 smallholders with plots of about 0.4 hectares.
The region
Murang’a has more than 14,500 hectares of coffee, with volcanic soils and altitude that favour dense beans with a clean structure and fruity profile. Kenya has grown coffee since the late 19th century, between 1,500 and 2,200 m, on red, well-drained volcanic soils. The main harvest runs from October to February, with a second one from May to July, and around 60% of the coffee is produced through cooperatives.
Spec sheet
Shall we taste it?
We send samples with a spec sheet and traceability from farm to market.