Kenya Kathendu

Country: Kenya Region: Meru County Farmer: Festus Kathendu Elevation: 1500 MASL Process: 48 Hour Anaerobic, Double Washed Varietal: SL28, K7

Tasting Notes: Guava, Sweet Orange, Black Tea

Roaster's Notes:  In the fertile hills of Meru County, Kenya, Kathendu Estate is managed by Festus Kathendu, a producer recognized for his meticulous farming practices and commitment to quality. His estate is planted primarily with the renowned SL28 variety, complemented by a smaller planting of K7. Through careful cherry selection, processing, and experimentation, Festus has built a reputation for coffees that are clean, structured, and distinct. This lot showcases a modern interpretation of classic Kenyan coffee. After harvesting, the cherries underwent a 48-hour anaerobic fermentation before being double washed and slowly dried on raised beds. The coffee was then subjected to extensive density, gravimetric, and optical sorting to ensure exceptional uniformity. The result is a cup that maintains Kenya's hallmark brightness while adding additional sweetness, body, and fruit complexity through the carefully controlled fermentation. In the cup, expect a coffee that is both lively and refined. Bright citrus acidity is balanced by a syrupy body, while layers of tropical fruit and rich cocoa create depth and sweetness that linger long after the last sip. This is a coffee that performs beautifully as a pour-over, but also has enough structure and sweetness to shine as espresso.

Produced by Festus Kathendu in the Meru County region of Kenya, this lot showcases the meticulous craftsmanship of Victrola Coffee Roasters. The coffee features the SL28 varietal, a plant selection historically celebrated for its bright acidity and complex profile. To achieve its distinct character, the cherries underwent a 48-hour anaerobic fermentation followed by a double-washed process. Understanding these processing methods is essential, as they significantly influence the final cup, often enhancing clarity and intensifying specific flavor compounds.

When evaluating the tasting notes of guava, sweet orange, and black tea, it is helpful to reference the flavor wheel to better identify these nuanced characteristics. While anaerobic processing can introduce unique, fermented fruit qualities, the double-washed technique typically preserves the crisp, clean acidity that defines high-quality Kenyan coffees. This specific combination of regional terroir and technical processing offers a sophisticated experience for those exploring the diverse landscape of East African coffee.