Kenya Kangocho

Story

This coffee lot is grown by smallholder farmers belonging to the Gikanda Farmers’ Cooperative Society who contribute coffee cherry to the Kangocho Factory. Kangocho supports its member farmers with agronomical advice, sustainable farming training, student loans, and medical assistance. The average farmer manages approximately 300 coffee trees which are typically intercropped with food crops, crops for animal fodder, and shade and fruit trees. Intercropping and/or crop diversity is beneficial for coffee quality (coffee trees thrive in a shade-grown environment and, depending on the crops planted, the soil will likely benefit as well) and is vastly more eco-friendly/sustainable. Crop diversity is better for the birds and the environment, as well as offering a natural pest deterrent and weed control in order to avoid the use of pesticides or herbicides.  Coffee farmers deliver ripe coffee cherries to Kangocho where they are sorted and pulped the same day. The coffee then undergoes a 12 to 16 hour fermentation, followed by washing with clean water from the Gatomboya Stream and grading through grading channels. The coffee is then dried on raised beds for 10 to 14 days until it reaches 10.5-11% moisture content, during which it is raked regularly to ensure even drying. This particular coffee lot is comprised of the coveted SL-28 and SL-34 varieties, along with the Batian variety. It’s super jammy and syrupy with tasting notes cherry bubblegum, red currant, and vanilla.