Dagitu AB

Complex & floral, with sparkling acidity. Green apple, plum, and a lingering rosehip finish.

Dagitu is a small, family-run farm in Kiambu County, just north of Nairobi. It’s the passion project of Danson Wanyutu Karugondo and his wife Josephine, who care for just under five hectares of coffee alongside their son, Gitu. Their farm is intercropped with banana, avocado, cassava, and macadamia, creating a vibrant ecosystem that sustains both their coffee and their family.

The story of Dagitu stretches back to the 1960s, when Danson’s grandparents first planted coffee after land reforms opened the industry to Kenyan farmers. Today, most of the trees are SL28 and SL34, grown in rich volcanic soils under cool highland conditions, perfect for producing the classic Kenyan cup: bright, complex, and sparkling with acidity.

Processing happens on the family’s own wet mill, built by Danson’s father in the 1980s. Every step is done with precision: ripe red cherries are hand-picked, pulped, fermented, washed in cool river water, and slow-dried on raised beds. The result? A coffee that bursts with clarity, depth, and fragrance.

Since Kenya’s coffee reforms in 2023, we’ve been able to buy directly from Danson and Josephine, ensuring more value stays with the family while securing their entire crop for MCM this year.

Why “Dagitu”? It’s a blend of Danson’s name, his son Gitu’s, and the family name Wanyutu, a nod to past, present, and future generations of coffee farmers.

Credit : Melbourne Coffee Merchants