Kenya

Getuya AA

Filter • Fruity & lively

Intense juicy and bold notes of passion fruit, redcurrant and blood orange with sugary sweetness

€16,90
€84,50/kg
Tax included.
Size

Producer Mwirua F.C.S.

Region Kirinyaga

Altitude 1500 MASL

Variety Batian, SL28, SL34, Ruiru 11

Process Washed

Washed process

This coffee is harvested with strict ripeness criteria, then floated and hand-sorted to remove defects. The cherries undergo a 30-hour underwater fermentation before being pulped. The parchment is gently washed and dried under temperature-controlled conditions until it reaches the ideal moisture content.

V60 Pour-Over

  • Dose 16 g
  • Grind 650 µm | Commandate ~22 Clix (44 Red Clix)
  • Water 230 g at 94°C
  • Pouring 50 g (0:00) | 100 g (0:50) | 80 g (1:50)
  • Time 2:45
  • TDS 1.5 %
  • Extraction 18.66 %

Pro Tips

  1. Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
  2. Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
  3. Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
  4. Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
Getuya washing station

Mwirua Farmers Cooperative Society

The Getuya Washing Station is located in Kirinyaga County on the southern slopes of Mount Kenya. It is managed by the Mwirua Farmers’ Cooperative Society, which supports a network of smallholder farmers across the region. Many of these farmers grow coffee on small family plots alongside other crops such as maize and beans.

The station was established in 1964 and continues to play a vital role in the local coffee economy. Farmers bring their ripe red cherries to Getuya, where they are hand-sorted before being pulped and fermented using the traditional washed method. After fermentation, the coffee is washed with clean water and then dried slowly on raised African beds. This careful process helps preserve clarity and enhance the coffee’s bright, fruit-forward profile.

Sitting at elevations of around 1,700 to 1,800 metres above sea level, the station benefits from ideal conditions for producing high-quality coffee. The combination of altitude, SL28 and SL34 varietals, and expert processing results in a cup that is crisp, juicy and full of layered complexity.

Getuya is a great example of the impact a well-run cooperative and dedicated washing station can have on cup quality, farmer livelihoods and the global reputation of Kenyan coffee.

Mwirua F.C.S. is a long-established co-op in Kirinyaga that manages several washing stations and supports smallholder coffee farmers with processing, training and market access.

Kenya Varieties

SL-28 and SL-34 are well-known coffee varieties in Kenya. They were developed by Scott Agricultural Laboratories (SAL), which was founded in 1903 by the Kenyan government for agricultural research. Growers favoured these varieties due to their deep root structures, which allowed them to thrive in dry environments without irrigation. They also had higher yields and were relatively disease-resistant.

In 1985, the Kenya Coffee Research Institute (CRI) introduced Ruiru-11, which provided another disease-resistant option. This variety was more resistant to Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR) and could be planted at higher density for increased yields. However, Ruiru-11 had a shallower root structure, making it more susceptible to drought and requiring more fertiliser.

To address this, farmers started grafting Ruiru-11 onto SL variety trees, combining the deep root structure of SL with the disease resistance and high yields of Ruiru-11.

Another newer variety, Batian, introduced by the Coffee Research Institute (CRI) in 2010, also offers resistance to CBD and CLR. It matures early, bearing fruit after only two years. While challenges have limited its widespread adoption, the popularity of Batian is growing.

Most farms in Kenya still grow the traditional SL varieties alongside Ruiru-11 and, increasingly, Batian. Due to the small size of most farms, separating lots by variety is not feasible, resulting in a mix of these varieties being grown on the same farm.

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