What We Do
We believe coffee is more than a drink — it’s a story in every cup. A story of land, of seasons, and of the people who coax magic from each bean.
We Grow Coffee with Intention
At Githaka, every bean is shaped by generations of knowledge, a deep connection to our land, and a commitment to farming that strengthens both people and planet. Our practices uphold dignified work for women and men, climate-smart agriculture, thriving ecosystems, and inclusive, resilient rural economies.
Seedlings begin in carefully tended nursery beds before being transplanted into rich volcanic soil. Pruning, weeding, and rejuvenation cycles ensure each tree grows strong, healthy, and open to tropical sunlight and fresh highland air.
Hand Picking: Kenyan coffee is harvested by hand twice a year — April to June and October to December — ensuring only the ripest cherries are selected.
From Cherry to Bean: Our Craft Process
1. Our Processing Methods
We produce both Natural and Washed process lots. Natural: whole cherry dried intact on raised beds on the farm. Washed: same-day pulping, overnight fermentation in cool tanks, then sun-dried on raised tables — developing the brightness Kenya is known for.
2. Grading
Beans are sorted by size and density — AA, AB, PB, C, E and T.
3. Drying
After soaking, the beans are sun-dried on raised tables. They are regularly turned by hand, allowing the mountain breeze to bring the parchment to the perfect moisture content.
4. Cupping & Quality
Each lot is tested for the hallmarks of excellent Kenyan coffee: berry-like brightness, winey acidity, and a long, velvety finish.
OUR COFFEE: WHY IT’S SPECIALTY GRADE
Specialty coffee represents the world’s top 1–5% of production.
1. Hand-Selected, Defect-Free Beans
Each lot is rigorously inspected to meet the highest international standards.
2. Optimised Moisture & Density
Our beans maintain the ideal moisture content, ensuring stability and exceptional roast performance.
3. Independently Verified Cup Scores
Githaka's lots consistently score above the specialty threshold..." with — "Natural lot: 85 SCA (Dedan Kimathi University, May 2026). Washed lot: 85.5 SCA, Class 4 Plus (Dedan Kimathi University, August 2025)
4. Full Traceability
Every bag carries the story of its varietal, altitude, process, and harvest.
So go ahead — take a sip. Let the land speak.
Natural: intense cherry, mango, dark chocolate, winey brightness. Washed: sweet, mild chocolatey with pleasant smooth finish and creamy caramel.
Connect With Githaka
Get involved in our mission to grow exceptional coffee and uplift our community.