Kangocho AA – Kenya

black currant, nectarine, grapes

  • Filter
  • 250 g
  • 1 kg

Kangocho is a famous washing station run by Anthony. It was one of the first washing stations we fell in love with, in Nyeri, and it has always produced really complex and fruit-forward coffees. Again this year, it stood out on the table for its unique profile.

The Kangocho Factory is located near the town of Karatina, in the Nyeri County of Kenya. Being on the slopes of Mount Kenya, the soil is rich in minerals. Combined with a constant rainfall every year, this provides perfect conditions to grow coffee. Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of everything. Other common cultivars are K7, Ruiru 11, and now also Batian.

Once the ripe cherries are being pulped, the parchment is fermented for 12 hours. It is then being washed in the washing channels and separated per density. After separation, the parchment is being spread out on the drying tables and dried for around 14 days.

  • Producer Komothai Coffee Factory
  • Region Nyeri
  • Elevation 1 800 m a.s.l.
  • Variety Batian, Ruiru, SL-28
  • Process washed
  • Crop 2020
  • Cupping score 88
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