Kenya AA Tekangu

From £6.95

Full body, Blackcurrant, Vibrant Acidity
  • Coffee Filter
  • Cafatiere
  • Aeropress
  • filter Coffee

We’re delighted with this new, classic Kenya AA with it’s large, perfectly sorted beans, producing a delightfully full bodied cup, full of juicy flavour and definite hint of blackcurrant jaminess. There are few better ways to kick off your day!

Brilliant as a Filter brew, also in Cafetiere and Aeropress brews, otherwise an entertaining choice for an interesting Stovetop or Espresso.

Clear

Region

Nyeri

Altitude

2000 – 2100 MASL

Varietal

SL28, SL34

Method

Washed

Roast

Lighter

Located in the foothills of Mount Kenya, Tekangu is situated in the famous coffee town of Nyeri, in the heart of Nyeri County. The Tekangu Cooperative works with some of the top processing stations in the region, including the highly respected Karagoto and Tegu washing stations.

The altitude varies from 1,800 to 2,200 metres above sea level, with temperatures ranging from 10 to 30 degrees Celsius. Annual rainfall ranges between 750mm to 950mm, gently soaking the well-drained deep red volcanic loam soil. All this makes for some truly exceptional lots, and it is not surprising that the farm benefits from many direct sales to roasters around the globe.

For processing, only the ripest cherries are picked. These are delivered on the same day to the ‘factory’ (as Kenyan washing stations/wet mills are called), sorted to remove any damaged or under ripe cherries, and pulped. The coffee is next fermented before being fully washed to remove all the remaining mucilage. After the coffee is washed, it is delivered to rest. Once soaked and clean, the parchment is graded through channels and then delivered to drying tables. Here it will be sorted, as it loses excess surface moisture. Usually, drying times are around 7 to 14 days until the coffee reaches the optimal humidity of 10.5 to 11%. Coffee is turned and sorted and is covered during the hottest part of the day to prevent splitting and to promote even drying.  After this is reached, the coffee is bagged and rested.

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