Farm & Process Station: Kangocho Factory

Region: Nyeri, Kenya

Variety: SL28, SL34, Ruiru 11, Batian [AA]

Process: Washed

Altitude: 1600-1800 masl

Roasting Profile: Filter

Roasting Machine: ROEST P3000

Aroma: White Flower

Flavor: Lime, Raspberry, Sweet Cherry Tomato

Aftertaste: Earl Grey Tea-like

Mouthfeel: Coating

Processing

After weighing, cherries pass through the pulping machine, which separates the fruit pulp from the parchment coffee. The parchment is then sorted by density in water: the densest beans sink and go to one fermentation tank, medium-density beans are sent to another fermentation tank, and the lighter floaters are sent directly to drying tables.

Densest coffee undergoes dry fermentation (without water) in painted concrete tanks for 18–24 hours, with agitation and rinsing every 6–8 hours. After fermentation, the coffee is skin-dried on hessian mesh mats for a day to remove surface moisture, then transferred to raised drying tables covered with burlap or shade nets.

During the hottest hours (12–2 pm) and at night, the coffee is covered with plastic to prevent overheating or rewetting. Drying typically lasts 12–20 days, depending on weather, until the beans reach 11–12% moisture. Finally, the dried parchment undergoes hulling to remove the seed coat and parchment layer, completing the process.