Blackberries, apple compote, and cocoa. Kangocho can be both juicy and comforting at the same time. This Kenyan coffee from Coffee Collective has a sweet and very clean profile, with blackberries, apple compote, and cocoa taking center stage. The fruity juiciness is complemented by a pleasantly rounded sweetness, and the cocoa note adds a bit more depth to the cup. The result is an elegant and layered pour-over that retains the freshness typical of Kenyan coffees while also feeling beautifully smooth.
The beans come from Kenya’s Nyeri region and are produced by the Gikanda Farmers Cooperative Society. The lot consists of the SL28, SL34, Ruiru 11, and Batian varieties—a combination of traditional and newer varieties grown in Kenya. Gikanda has also recently completed its own dry mill, giving it greater control over the coffee’s journey from processing to export. The facility also includes a cupping lab, where the farmers themselves can taste their coffee and better track how the quality of their work translates into the final price.
Kangocho undergoes a washed processing method, which is slightly more sophisticated this time around. The lot undergoes two fermentations, followed by a thorough washing and soaking of the beans. Only then does the carefully controlled drying process begin. It is precisely this processing that accounts for the exceptional clarity and complexity of the resulting cup. The processing allows the individual flavors to shine through clearly and provides ample room for both juicy fruit notes and a sweeter cocoa finish.
- Producer: Gikanda FCS
- Altitude: 1, 600–1,900 m above sea level