ORIGIN: NYERI COUNTY, KENYA
VARIETY: SL28, SL34, RUIRU 11, BATIAN
NOTES: PINK GRAPEFRUIT, STRAWBERRY, ORANGE BLOSSOM
The Karogoto processing station is one of four sites that is managed by the Tekangu Farmers’ Cooperative Society, another of which is Wakamata, which we had on our menu earlier this year.
Kenya is known for some of the most meticulous processing that can be found anywhere in the world, and this reputation is upheld at Karogoto. Cherry is meticulously sorted by hand and floated for density before accepted and de-pulped. After the cherry has been through their traditional ‘double wash’ process, it will then dry for approximately 2 weeks on carefully constructed raised beds allowing for proper airflow and circulation for optimal drying. Paying close attention to the drying phase of processing, ensuring it is evenly dried, contributes to producing coffee with a sweet and clean flavour profile!