This Kenyan coffee, called Tegu, from the Zrno44 roastery offers a clean, juicy, and distinctly fruity cup, blending fresh notes of orange and lime with the dominant sweetness of ripe strawberries. The flavor profile is complemented by subtle caramel and a delicate hint of cotton candy, which add body and balance to the overall experience. The origin of the name Tegu, which translates to “low place,” reflects its geographical location in the foothills between the majestic Mount Kenya and the Aberdare Mountains.
The coffee beans come from the Nyerri County region of Kenya, from the Tegu Factory processing station, which is part of the Tekangu Farmers Cooperative Society, which works closely with approximately 1,200 smallholder farmers. Harvesting is done exclusively by hand, with careful sorting of the cherries. The varieties grown include the traditional Kenyan selection varieties SL28 and SL34, supplemented by the more resilient Ruiru 11 cultivar. This blend of varieties, combined with the high-altitude environment and the specific soil composition, shapes the unmistakable character of the resulting beverage, which is characterized by high clarity, a clean structure, and the lively acidity typical of the Nyeri region.
After the cherries are hand-harvested and sorted, they undergo a washed processing method that highlights the coffee’s clean and fruity profile. The entire process begins with the removal of the outer skin using a mechanical depulper. The cleaned coffee beans then undergo fermentation lasting approximately twelve to sixteen hours, during which the remaining pulp breaks down. After fermentation, the coffee is soaked in clean water for another twenty-four hours. The final stage involves drying on elevated African drying beds for approximately seven to fifteen days, during which workers regularly turn the beans to ensure even drying to the optimal moisture content.
- Elevation: 1,700 m above sea level
- Processing station: Tegu Factory
- Cooperative: Tekangu Farmers’ Cooperative Society