Kenya Kangocho

Kenya Kangocho

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Tasting guide:

Blackberry - Black Currant - Rhubarb


Origin: Nyeri, Kenya

Farmers: Smallholders

Altitude: 1600-1800m

Varieties: SL34, SL28, Batian

Process: Washed

Fermentation Time: 16-24 Hours

Drying Method: Drying Beds

Drying Time: 21 Days


Sourced through our friends at Apex Coffee Imports. Through their words:

"The Kangocho factory is located at the entrance of the Karatina town, which is on the slopes of Mount Kenya right in the heart of Nyeri County.  Ripe cherries delivered to this factory are processed on the same delivery day and graded by density before undergoing fermentation.  After washing and grading the coffees a second time, the coffees are soaked under clean water from the Gatomboya stream and then dried on African raised beds for up to 21 days.  This factory focuses on implementing environmental-friendly practices like reusing of water for parchment cleaning. "