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Kenya Kiambu Dagitu

Dagitu is a fruited coffee with flavor notes falling into the fleshy fruit (plum, grape, cranberry, etc) and citrus categories, with red fruit punch thrown in there too. Sweet, clean and lively acidity. City to Full City.

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Kiambu
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-Dried
Arrival date August 2019 Arrival
Lot size 13
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AB
Appearance .5 d/300gr, 15 - 19 Screen
Roast Recommendations City to Full City
Type Farm Gate

Dagitu is a single estate farm in the Kiambu County, not far from another farm we buy coffee from, Fram Farm. Dagitu is owned and managed by Danson Wanyutu Karugondo, who's planted a little under 2 hectares of his farm in coffee, the rest of the land devoted to more staple food crops. Danson is growing mostly SL-28 and SL-34 and at 2000 meters above sea level, is one of the higher farms in this region.  We bought 4 different lot separations from Dagitu this year, the AA, AB, Peaberry and C grades. This lot is a blend of the AA and AB screen sizes (15 - 19 1/64ths of an inch) and the others will come later in the year. This is one of a few small estate coffees we were lucky enough to buy this year, coffees we had no direct connection with in the past. We tend to buy from the Farmers Cooperative Societies ("FCS"), and still do. But buying from a single estate affords us a different and unique opportunity to select coffee that we can trace back to its exact provenance, whereas with the FCS's, you're buying a blend of hundreds and sometimes thousands of small holders. This is certainly not a bad thing as some of our finest Kenyas are through FCS's, just different. We still turn to the coops for the majority of our coffee, but are hoping to continue to cultivate buying relationships with a small number of Kenyan small estates as well.

The dry fragrance at City roast level let off fruited smells that are like berry and dried stone fruit. You're hit first with a caramelized sweetness when taking in the wet aroma and has a perfumed butterscotch candy aspect. But breaking through the wetted crust releases more of the fruited character smelled in fragrance, which blends nicely with the pungent raw sugar smells. Brewing a light City roast yielded something like fresh cranberry, with it's tart-but-sweet juice, replete with the tang of the berry skin. There's nothing dull about Dagitu, though it may not have quite the cup clarity as some of our other Kenyan coffees. But "fruited" is still an accurate descriptor for the cup profile and the flavor notes fall into the fleshy fruit and citrus categories, with red fruit punch thrown in there too. Full City roasts will round off Dagitu's acidic edge some (not altogether), with flavors of plum, grape, and bittersweet cocoa powder farther off in the background.