Dagitu [dah-gee-too] is a small coffee estate located in Kiambu County, in Kenya’s central highlands. The estate is owned by 69-year-old Danson Wanyutu Karugondo and his wife, Josephine.
Dagitu is a small piece of land in a larger family-owned estate named Docha, which Danson and his siblings inherited from their parents. Danson’s father planted the coffee varietals, SL28 and SL34 between 1955 and 1972. The trees have been continuously regenerated since that time, using a stumping technique where new stalks are allowed to grow from the stump to replace older stalks.
This coffee was meticulously handpicked and sorted to remove any under-ripe cherries. They were then dry fermented for 12-24 hours, to break down the sugars and remove the mucilage from the outside of the beans. The final cup has a medium, crispy acidity and long, caramel finish.
