Kenya Kangocho Espresso
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Description
Fragrant with berries, florals, and hibiscus, complemented by cane sugar and caramel undertones. Bright and sweet citrusy fruit juices lead to a crisp acidity and a clean, lingering finish.
SOURCING STORY
Kangocho Factory, a central washing station in Kenya, has been part of the country's coffee landscape since 1985. Its name, from the Kikuyu language, means "a place of corners," reflecting local culture and geography. Originally owned by the Mathira Farmers Cooperative Society, Kangocho separated in 1996 with Gichathaini and Ndaroini to form the Gikanda Farmers' Cooperative Society. Today, it services around 800 small producers. Kangocho farmers grow SL28, SL34, Ruiru 11, and Batian in small gardens, typically under one hectare and measured by tree count. Their farms, or shambas, are intercropped with food, fodder, and shade trees. Kangocho supports members with agronomy advice, welfare aid, and sustainability training.
BREW GUIDE
Brew Method
18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge
PRODUCT DETAILS
- Producer: Kangocho Factory
- Country: Kenya
- Region: Karatina, Nyeri
- Variety: Batian, SL28, SL34
- Elevation: 1600 - 1700 m.a.s.l.
- Process Method: Washed
- Roast Level: Light Espresso Roast
