Our final Kenyan release of the season is produced by smallholder farmers based in the region of Embu. Kangunu produces a clean cup with delicate flavours and jammy sweetness highlighted by an abundance of tart fruity notes of rhubarb and currants with sparkling acidity. This offering has typical characteristics you usually find in great coffees from Kenya - clean and exquisite flavours.
Recommended for pour-over, French Press, Aeropress and cold brew.
This lot comes from the Kagaari Farmers' Co-operative Society. Established in 1998, the co-operative currently supports nearly 1,700 smallholder producers living and working in farms surrounding Muranga County. The co-operative utilises a pre-financing model in which funds are set aside from the previous year’s harvest for the members to access for children's school fees, capital expenditure and other emergencies.
The agricultural conditions for growing coffee are optimal. Farms supplying the co-operative are located in areas with impressive altitude, reaching up to 1,600 metres. This extends the maturation of coffee cherries, and leads to density, sweetness and complexity to the final cup. The soil within these areas is rich with volcanic material and has a deep crimson red appearance. Most of the smallholder farmers intercrop the coffee with banana, maize, and macadamia to provide shade for the coffee plants and enrich the soil with nutrients.
Harvest is a busy time as the co-operative has more than 1,700 members. Each producer will hand-pick the coffee on their land, before carrying the cherries to the Kangunu washing station/factory for processing. Here, the Kangunu stream provides water to wash the coffee and remove the skin and pulp.
As soon as the coffee is clean and free from any pulp – the beans are ready for fermentation. This occurs by placing the coffee in large tanks for 12-24 hours depending on the temperature. Fermentation allows for the breakdown of the sugars still attached to the coffee’s surface. The mucilage breaks down – leaving on the parchment, or outer skin.
From here – the coffee is ready to be dried. The parchment (coffee beans with exterior skin attached) is moved to drying tables in the open sun for 10-22 days, regularly turned to prevent mould growth. The goal is to obtain a slower drying time to achieve a more balanced and complex cup.