Volcanic soil, cool air, and a breathtaking view. Close your eyes and transport yourself to the slopes of Mount Kenya. This elegant coffee will captivate you from the very first whiff with its delicate floral sweetness, revealing the secrets of its origin with every sip. The fresh acidity of yellow fruit refreshes, and the long finish with notes of dried fruit and stone fruit leaves a lasting impression. The medium-bodied profile gives the cup character and a pleasant texture. This is a coffee that convincingly demonstrates why Kenyan coffee ranks among the world’s best.
The Kathakwa Washing Station is located on the slopes of Mount Kenya in Embu County, at an altitude of 1,550 to 1,700 meters above sea level. It began operations in 1964 and today brings together approximately 1, 100 smallholder farmers who grow coffee on fertile volcanic soil formed from rich volcanic deposits. Mount Kenya is the second-highest peak on the entire continent, and its slopes are among the most fertile agricultural areas in Africa. The mineral-rich volcanic soil, combined with high altitude and a favorable microclimate, contributes to the exceptional complexity of the local coffee. The farms around the station grow the SL-28, SL-34, Batian, and Ruiru 11 varieties, typical of Kenya, whose combination delivers a distinct fruity liveliness accompanied by a natural, delicate sweetness.
Kenya Kathakwa underwent washed processing, which is typical for Kenyan production and traditionally very popular. After harvesting, the coffee cherries are first stripped of their skin and pulp; the beans then undergo fermentation in water tanks, where the remaining sugars and the mucilage layer are broken down enzymatically. This is followed by thorough rinsing with clean water and slow drying on African drying beds. Thanks to this method, the coffee achieves exceptional clarity and transparency, and all the flavor nuances you’ll discover in the cup come directly from the bean itself and faithfully reflect the terroir of this exceptional place.