KENYA NGUNGURU

tasting notes:  clear & juicy, blackberry juice, cassis

processing: washed elevation: 1600-1950 masl  variety: SL 28 & SL 34  location: nyeri

Ngunguru Factory sits in Nyeri, on the volcanic slopes of Mount Kenya, and processes cherry for the smallholders of the Tekangu Farmers Cooperative Society, most of them tending around 100 trees apiece. The rich Nitisol soil and high-altitude swings between 15 and 25 degrees give the region its reputation for dense, complex coffees. Here that shows up as careful work: cherries are hand-sorted, pulped and graded by density, fermented, washed, soaked in clean stream water for 16 to 18 hours, then dried on raised beds for up to 21 days under midday and overnight cover. The cup is clear and juicy, with blackberry juice and cassis running straight through.

The Kenya Ngunguru, sourced by Four Barrel Coffee, represents the classic profile of the Nyeri region. Produced by the Tekangu Farmers Cooperative Society, this lot features the iconic SL 28 and SL 34 varietals, which are widely celebrated for their vibrant acidity and complex structure. Grown at elevations between 1600 and 1950 masl, the cherries undergo a washed process, a method typically employed to highlight the inherent clarity and brightness of the bean.

In the cup, this coffee presents distinct notes of blackberry juice and cassis. While these specific descriptors are unique to this harvest, they align with the intense, fruit-forward characteristics often associated with high-quality Kenyan coffees. To better understand how these specific flavors relate to the broader spectrum of coffee profiles, you may wish to consult the flavor wheel. This selection offers a refined look at the meticulous cultivation standards maintained by the Tekangu cooperative.