Kenya Kangocho AA (200g)

Kenya Kangocho AA (200g)

€15,50
QTY.

Rich-toned, enigmatic, complex. Red currant, star jasmine, grapes, levander, black tea in aroma and cup. Sweet-tart structure with juicy, high-toned acidity  full, syrupy-smooth mouthfeel. The flavor-saturated finish consolidates to notes of red currant, fig and black currant with hints of cedar.

1800 m

28-34 SL

Nyeri

Kenya

Station: Kangocho

BEHIND 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.

LOCATION

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.

arrow large icon arrow large icon arrow large icon

We got to know Kenya Kangocho AA via Nordic Approach. Nordic Approach is a sourcing company focusing solely on high quality green coffees. We do the groundwork to identify, improve, select, and import the best coffees from the most interesting origins. Every coffee they buy or forward to a client is selected based on the cup profile. They believe transparency through the chain and premiums going back to the producers is the only way to achieve a sustainable quality coffee production. Our cooperation with Nordic started on 2016 and all of our coffees are based on their quality of transparency.

About Kangocho

PRODUCER:Kangocho Cooperative

TERROIR:Nyeri

ALTITUDE:1800 m

PROCESS:Washed

ARRIVED IN:30 kg Vaccum packed

VARIETIES:28-34 Sl

AROMA:Lavender, Citrus

FLAVOR:Black currant, peach, Lime

BODY:Juicy

FINISH:Pomegrante, Star Jasmine, Raspberry

Processing Techniques:


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.



Environmental/ Sustainability:


The management of this factory has been implementing processes like the reusing of water to wash the parchment.