GLITCH - KIAMBU HANDAGE AA

GLITCH
TOKYO, JAPAN

KIAMBU HANDAGE AA

TOMATO
GRAPEFRUIT
POMEGRANATE
RAISIN

ORIGIN: KENYA – KIAMBU (HANDAGE)
FARM: HANDAGE WET MILL, RIITHO COOPERATIVE SOCIETY
ALTITUDE: 1700–1800 M
VARIETY: SL28, SL34, RUIRU 11, BATIAN
PROCESS: FULLY WASHED

ROAST DATE: JANUARY 16, 2026

FROM THE ROASTER

LOCATED IN THE LUSH HILLS OF KIAMBU COUNTY, KENYA, HANDAGE IS ONE OF THE RENOWNED PROCESSING STATIONS OPERATED BY THE PRESTIGIOUS RIITHO COOPERATIVE SOCIETY, A NAME SYNONYMOUS WITH EXCELLENCE IN KENYAN COFFEE.

AT 1,700–1,800 METERS ABOVE SEA LEVEL, THE REGION’S FERTILE RED VOLCANIC SOIL PROVIDES IDEAL CONDITIONS FOR SLOW CHERRY MATURATION, YIELDING COFFEES WITH BRIGHT ACIDITY AND COMPLEX, LAYERED FLAVORS.

THE NAME HANDAGE ORIGINATES FROM THE SWAHILI WORD “NDEGE,” MEANING LARGE BIRD. IT IS SAID TO REFERENCE THE FREQUENT HELICOPTER DEPARTURES ONCE SEEN FROM A NEARBY HELIPAD, A SYMBOL OF MOTION AND ASPIRATION TIED TO THIS LAND.

AFTER HARVEST, RIPE CHERRIES ARE CAREFULLY HAND SORTED, PULPED, AND FERMENTED FOR 12–16 HOURS. THE WASHING PROCESS USES FRESH RIVER AND RAINWATER FROM THE SURROUNDING AREA, ENSURING CLARITY AND PURITY IN THE CUP. THE BEANS ARE THEN SUN DRIED ON AFRICAN BEDS FOR 14–20 DAYS, WITH CLOSE MONITORING OF SUNLIGHT AND TEMPERATURE TO PRESERVE THE COFFEE’S NATURAL CHARACTER AND SWEETNESS.

THE RESULT IS A CUP WITH RADIANT ACIDITY REMINISCENT OF GRAPEFRUIT AND TOMATO, AND A CRYSTAL CLEAR SWEETNESS, AN EXPRESSION OF KENYA’S FINEST TERROIR. HANDAGE STANDS AS A TRUE EMBODIMENT OF KENYA’S COFFEE EXCELLENCE, CONTINUING TO CAPTIVATE ROASTERS AROUND THE WORLD.