Embark on a taste journey to the heart of Kenya with Karogoto coffee from Norwegian roaster Tim Wendelboe, which will amaze you with its intense fruitiness and delicate floral notes. Each sip is a harmonious blend of flavors that will delight lovers of clean and complex profiles. Juicy blackberries and blackcurrants dominate, their fullness balanced by a refreshing hibiscus aftertaste. However, this taste experience is not just about fruit and flowers; each cup also hides a sparkling freshness that adds depth and energy to every sip. Karogoto is therefore the ideal choice for filter coffee, which brings out its clear character.
These beans come from the Nyeri region, one of Kenya's most famous regions for growing specialty coffee. The Karogoto processing station, where the coffee comes from, belongs to the Tekangu Farmers Cooperative Society and brings together hundreds of small farmers. Each farmer cultivates an average of 0.5 hectares of land, where they grow SL28, SL34, Ruiru 11, and Batian coffee varieties . Cool nights and mild days, combined with an altitude of 1,500–1,900 meters above sea level, slow down the ripening of the cherries, which contributes to the sweetness and complexity of the coffee. In addition, Karogoto farmers undergo regular training, which is reflected in the precise processing and high quality of the resulting beans. Thanks to these conditions and the careful work of the farmers, the coffee produced in this area is appreciated all over the world.
Thewashed processing of Karogoto coffee is an example of traditional Kenyan precision. After hand-picking, the farmers carefully sort the cherries to ensure that only the highest quality ones go on to further processing. These are then hulled using an old Aagard disc hulling machine, which combines water and gravity to separate the dense beans from the lower quality ones. This is followed by fermentation in separate tanks, which lasts 12 to 16 hours. This step is crucial for the development of the coffee's typical flavor profile. After fermentation, the beans are carefully washed in clean water and sorted again according to density. Drying takes place on raised beds for 10–14 days, during which the beans are regularly turned and protected from direct sunlight and nighttime condensation. This process ensures that the resulting coffee retains its purity, intensity, and typical fruity freshness. Every step of the processing emphasizes the emphasis on quality and respect for tradition that makes Kenyan coffee so exceptional.
- Harvest: 2024
- Altitude: 1500-1900 m above sea level
- Processing station: Karogoto