Tropical Fruits/ Sweet / Syrupy Chocolate




Gondo – Murang’a – AB  MICROLOT


The majority of Kenyan farmers tend small plots, growing as few as 150 coffee trees: They bring cherry to centrally located mills, where their coffees are weighed, sorted, and combined to create lots large enough to process and export. There are also privately owned estates, though fewer than during colonial days: The average estate grows around 10,000 coffee trees.

A note about Kenyan “classic” varieties: The “SL” in SL-28 and SL-34 stands for Scot Laboratories, which was hired in the 1930s to undertake a series of selections and tests on Kenyan coffee varieties in order to determine which had the greatest potential for success, both in terms of quality and cultivation. Scientists identified more than 40 trees of different types, giving them a number with “SL” for classification—these varieties are considered selections, not, strictly speaking “hybrids,” though many of them were the genetic offspring of cross-pollinated types and spliced cultivars.

A more modern variety and a direct result of hybridization is Ruiru 11, which is a combination of Timor Hybrid variety (an interspecific hybrid of Arabica and Robusta) and Rume Sudan, a cultivar that is resistant to coffee-berry disease, which is a common plight in the country. Ruiru 11.

Gondo wetmill to be pleasantly uncharacteristic in flavour compared to your ‘classic Kenyan’ profile.                    

The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as hand sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun.

The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers


Origin: Kenya

Region/area: Mathioya, Muranga

Varieties: SL-28, SL-34, Ruiru 11

Process: Fully washed  

Drying method: sun dried on raised beds

Altitude: 1900- 2000 m

Growing area: Highland 

In the Cup: Medium  Body, Pleasant Acidity, Tropical Fruits, Sweet, Chocolate,  Syrupy Mouthfeel.

Additional information

Weight N/A
Bag size

250 g, 500 g, 750 g, 1 kg


Cafetiere, Espresso, Filter, Whole beans


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Tropical Fruits/ Sweet / Syrupy Chocolate

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