Kapsokisio

About 90% of the farmers who deliver cherries to the Kapsokisio wet mill grow the K7 cultivar, which means only about 10% of the coffee is SL28 and SL34 cultivars . This is probably one of the main reasons why the Kapsokisio coffees taste so different from the coffees from central-Kenya.

When we started buying coffee from Kapsokisio in 2012, the cooperative was struggling with drying capacity during the peak of the harvest, which is when the best coffees are processed. Therefore in 2013 we decided to invest in building new drying tables at the wet mill in order to increase the drying capacity at the factory. We managed to raise about $10 000 USD from our customers during our 6th and 7th anniversary that was donated to Kapsokisio in order to have new drying beds built.

Ever since we have always been trying to get our hands on some coffee from this wet mill as it is such a unique coffee with crisp fruity flavours.

The Kapsokisio, sourced by Dayglow, offers a distinct look at the diversity found within Kenya. While the region is often celebrated for its bright, acidic profiles, this specific lot features the K7 varietal. K7 is a selection derived from French Mission Bourbon, historically noted for its resilience and unique cup profile compared to the more common SL-28 or SL-34 cultivars.

In the cup, this coffee presents crisp fruity flavors. When evaluating such profiles, it is helpful to reference the flavor wheel to identify the specific nuances of these fruit characteristics. Generally, Kenyan coffees are processed using the double-fermentation method, which often contributes to a vibrant, clean acidity and a complex structure. By focusing on the K7 varietal, this offering provides a nuanced perspective on the traditional Kenyan landscape, highlighting how specific plant genetics can influence the final expression of a coffee.