KENYA | Kangocho AB

cupping notes: blackcurrant, cherry, jammy, brown sugar, full body light/medium roast What a delight it is sipping this coffee as the sun rises. I love this coffee brewed in a Chemex, the complex flavors build as it cools, and bright acidity adds a heightened intensity to the cup profile. I recommend the coffee cool for 5-8 minutes as it bursts with a distinct blackcurrant note followed by sweet cherry jam. Kangocho coffee originates from the Kangocho Coffee Factory, located in Nyeri County, Kenya, a region renowned for producing some of the finest coffee in the world. The name “Kangocho” comes from a Kikuyu word meaning “a place with corners,” inspired by the winding paths and bends on the hillside where the factory is situated. These paths connect the lower and higher points of the hill, giving it the nickname “the hill of corners.” The coffee is produced by smallholder farmers who are members of the Karatina Farmers Cooperative Society, under which the Kangocho Factory operates. Grown at high altitudes ranging from 1,800 to 2,000 meters above sea level, the coffee benefits from the rich volcanic soils and cool climate of the region. The beans are processed using the traditional washed (wet) method, which enhances their clarity and vibrant flavors. Situated on the slopes of Mount Kenya, the factory plays an essential role in the local community by supporting smallholder farmers, primarily from the Kikuyu community, and promoting sustainable agricultural practices. Kangocho coffee is not just a product but a testament to the dedication and tradition of the farmers who cultivate it and the unique geographical features of the region.