Kenya Kangocho

DESCRIPTION: black currant, strawberry candy, honeydew, merlot

WHY WE LOVE IT: Citrusy, sweet, and complex, Kangocho has everything you want from the unique terroir of Kenya.

REGION: Nyeri

PROCESSING METHOD: Washed

ALTITUDE: 1,700 m

VARIETIES: Batian, SL28, SL34 

There are few growing regions that have the distinct taste and profile that Kenya offers. Many (including us) revere Kenyan coffees for this reason, as they offer an uncanny and special mix of big citrus tones atop plenty of sweetness and complexity. 

This release hits all the right notes and then some. Big and bright citrus notes, candied sweetness, the softness of melon, and a merlot-like fruity finish all come through in the cup. It's dynamic, fun, and ripe for exploration — everything we want in a Kenyan coffee. 

DISCOVER MORE:

The Kangocho Factory, nestled within the heart of Kenya's coffee-growing region and rooted in the local Kikuyu culture since 1985, stands as a testament to the enduring dedication of its smallholder farmers. Originally part of the Mathira Farmers Cooperative Society, Kangocho's evolution into the Gikanda Farmers' Cooperative Society exemplifies the collaborative spirit and resilience of Kenyan coffee producers. These farmers, cultivating primarily SL28, SL34, Ruiru 11, and Batian varieties across meticulously managed, small-scale plots, contribute significantly to the nation's rich coffee heritage, demonstrating a deep connection to their land and a commitment to quality.

The strength of Kangocho lies in its unwavering support for its members, providing not only essential agronomic guidance and sustainable farming training but also vital welfare initiatives that uplift the community. With an average of 300 coffee trees per farm, these producers meticulously hand-pick ripe cherries, ensuring the highest standards from harvest to processing. The factory's careful fermentation, washing, and drying processes, utilizing clean water from the Gatomboya stream and innovative solar drying methods, underscore their dedication to preserving the exceptional quality of their coffee.

The meticulous care taken by these Kenyan farmers, from interplanting coffee with food crops to the precise drying techniques employed at Kangocho, highlights their profound respect for the land and their craft. Their commitment to selective picking, timely processing, and continuous quality improvement, even in the face of varying weather conditions, showcases their expertise and passion. The journey of each coffee bean, from the smallholder's shamba to the conditioning bins awaiting milling, is a story of hard work, tradition, and the unwavering pursuit of excellence, solidifying Kenya's reputation as a producer of world-class coffee.