Coffee Story

The Kangocho processing mill is located near the town of Karatina, supporting a cooperative of 132 members with farms on the slopes of Mount Kenya, north of Nairobi. The mineral rich soil and regular rainfall of this region make it ideal for coffee cultivation. 

The coffee is processed in the typical Kenyan washed method, fermenting in parchment for 12 hours, washed, sorted, and dried on raised beds for roughly 14 days. Resource conservation practices have been put in place in the past several years, specifically geared toward water conservation through re-use in the washing process.


Brewing Notes

Complex coffees like the Kangocho AA are best brewed with filter hand pour methods like Hario V60 or Kalita Wave.