Karogoto Natural #21 – Kenya

Out Of Stock

Kyoho Grape, Blackberry, Juicy

VARIETAL:  SL28, SL34, Ruiru 11 & Batian
REGION / FARM: Nyeri / Karogoto Washing Station
PRODUCER / CO-OPERATIVE: Various Smallholder Farmers
HARVEST: January 2021
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

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Out of stock

We’re onto our 3rd Kenyan offering this year & we’re excited to showcase another stellar natural processed coffee from Karogoto Washing Station. This coffee is made up of the 4 usual varietals; SL28, SL34, Ruiru 11 as well as Batian. Despite the good mix, the flavour experience has incredible clarity which is uncommon for a mixed variety lot.

Karogoto is a longstanding washing station located in Nyeri, Kenya. There are numerous washing stations in Nyeri that are within a short distance to each other, as Nyeri is home to thousands of smallholder farmers who own less than 0.5 hectares of land. Besides coffees, they also grow maize, pasture & other crops. Most of them do not have the facilities to process their own coffees, so they will sell their harvest to the nearest washing station to them.

At Karogoto, they have only just started producing naturals as opposed to the usual fully washed coffees. The cherries selected for the natural drying still go through the grading channels to separate the dense coffees from the floaters. The coffees are then immediately brought to the drying beds, which are made of netting to allow a consistent airflow for even drying. The coffees are laid out in a thin layer for better evenness & the entire process takes up to 14 days.

We are absolutely in love with this coffee for its mature fruit qualities. The acid quality is extremely ripe & sweet,  reminding us of Kyoho grapes. The mid-palate showcases classic characteristics of Kenyan coffees, with prominent notes of blackcurrants & dark berries. The texture of this coffee is juicy with a complimenting medium-weighted body. We hope you will enjoy this coffee as much as we do!


Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 230g.
At 1:40, pour up to 260g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.