The Kangocho Factory is located near the town of Karatina, in the Nyeri County of Kenya. Being on the slopes of the Mount Kenya, the soil is rich in minerals.
Combined with a constant rainfall every year, this provides perfect conditions to grow coffee. Once the ripe cherries are being pulped, the parchment is fermented for 12 hours. It is then being washed in the washing channels and separated per density. After separation, the parchment is being spread out on the drying tables and dried for around around 14 days.
This is classic aromatics that everyone fell in love with Kenyan coffee. Lovely sweet cherries & vibrant red currant, a red grape juicy cup. The coffee we would go for in the evening to wind down the day.