Rogue Wave Kenya Kanguya Cherry Ale 2026 *Black Honey Filter + Espresso*

Roaster's Tasting Notes: Cherry / Lime / Orange / Vanilla / Cola Process: Black Honey Varieties: SL28 / Ruiru 11 / Batian / SL34 Roast Date: September 29 250g / 8.8oz

Rogue Wave is located in Edmonton, Alberta.

From Rogue Wave

This coffee is processed using a honey method, which is an innovative twist on Kenya's traditional washed approach. Freshly picked cherries are depulped, leaving some of the mucilage clinging to the beans, then slow-dried on raised beds under the sun with frequent hand-turning. As the mucilage dries, its natural sugars infuse into the beans, giving the coffee enhanced sweetness and complexity.

We recommend these parameters as a starting point:

• Rest: 2–3 weeks

• Filter: 1:16–17 | 90–92ºC

Espresso: 1:2.4–2.6 | 92ºC

About Kanguya Factory & Murang'a County

Kanguya Factory in Murang'a County is recognized for its rigorous quality control and precise post-harvest practices. Hundreds of smallholder farmers selectively handpick ripe cherries and deliver them to the factory for fermentation, washing, and careful drying on raised beds. Beyond processing, the factory also provides seedlings, training, and technical support to help farmers improve quality and productivity, which supports a sustainable and prosperous coffee community.

Murang'a County is a renowned coffee-growing region, with elevations between 1,700 and 1,900 meters. The combination of red volcanic soil and a cool, high-altitude climate creates an ideal environment for producing exceptional coffee.

Sourced from the Kanguya Factory in Kenya’s Murang'a County, the Rogue Wave Kenya Kanguya Cherry Ale 2026 is a unique offering from Revolver Coffee. This lot undergoes a black honey process, a technique that leaves a significant portion of the mucilage on the bean during drying. As detailed in our processing methods explainer, this approach often results in a denser, sweeter cup profile compared to fully washed counterparts.

The resulting profile features vibrant notes of cherry, lime, orange, vanilla, and cola. When evaluating such complex acidity and sweetness, tasters often reference the flavor wheel to identify the nuanced interplay between citrus brightness and deeper, syrupy undertones. Grown at 1700-1900 masl, this coffee is versatile enough for both filter and espresso preparation, showcasing the distinct character of the Murang'a region while highlighting the impact of meticulous post-harvest handling on the final cup.