This washed Kenyan coffee from the Norwegian roaster Kokko Coffee Roasters is the perfect choice for lovers of fresh coffees with higher acidity. Its flavor profile combines the tang of rhubarb with the richness of black currants. The sweet aroma of elderflower gives the coffee its light body and leaves a pleasant sensation on the tongue. The combination of fresh flavors, together with the washed processing method, makes for a light and lively experience suitable for both a morning pour-over and an afternoon cup.
The coffee comes from the Kaganda processing station, located in the heart of Kenya in Murang’a Province. The station processes coffee cherries from more than 1, 000 local farmers. Every day, unique lots are processed from their harvest, consisting of varieties typical to the region, such as SL 28, SL 34, Batian, and Ruiru 11. These varieties thrive here thanks to ideal conditions: an elevation of 1,800 meters above sea level and volcanic soil that provides the coffee with essential nutrients.
The coffee beans were processed using the washed method. The carefully harvested cherries are first sorted by hand to ensure that only perfectly ripe ones proceed to the next stages. After manual sorting, the cherries are submerged in water; any defective cherries float to the surface, while the healthy ones remain at the bottom. The skin is then mechanically removed from the cherries, and they are transferred to fermentation tanks overnight. Any remaining pulp is carefully washed off the next day. Finally, the beans are dried for several weeks while being turned regularly. The result of this meticulous process is a light and fresh cup of coffee free of defects.
- Processing Station: Kaganda
- Elevation: 1,800 m above sea level
- Varieties: SL 28, SL 34, Batian, Ruiru 11