KATHITHINKU is a microlot of Kenya AA coffee from Nyeri County, Mathira West District, cultivated at 1,600–1,900 meters and composed of SL28, SL34, Ruiru 11, and Batian varieties. At the Kathithinku wet mill, coffee is brought daily by local farmers, where timely and selective hand-picking ensures only the ripest cherries are processed. Careful sorting at the mill separates underripe or overripe fruit and foreign matter, protecting the quality of the lot. Processing uses clean river water, which is recirculated before safe disposal, and parchment is sun-dried in raised beds before delivery to the dry mill.