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Modern Coffee.

Kangocho AA

Regular price
£14.00
Regular price
Sale price
£14.00
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Taste Profile – Toffee apple, raisin, vanilla, mint
Origin –
Kenya
Region – Nyeri
Traceability –
Kangocho
Altitude –
1800MaSL
Varietal –
SL Varietals
Process –
Washed
Bag Size - 250g

Rarities

Kenya is renowned in the world of Speciality coffee for its high quality berry like and floral coffees. This year we have selected a lot from Nyeri, a region which produces cups with sweet fruit character like apple and raisin, combined with subtle florals and notes of vanilla and mint. This lot from Kangocho has excellent structure from hot to cold, it's complex and is an exceptional example of coffee from Nyeri.

The Kangocho Factory is located near the town of Karatina, on the slopes of the Mount Kenya. The soil is rich in minerals. Combined with a constant rainfall every year providing perfect conditions to grow coffee.

Once the ripe cherries are pulped, the coffee is fermented for 12 hours before being washed in channels and separated by density. After separation, the coffee is being spread out on raised beds and dried for around 14 days. The thorough pre-cleaning and processing steps in Kenya are known to be one of the reasons they push such consistently excellent cups!

Taste Profile – Toffee apple, raisin, vanilla, mint
Origin –
Kenya
Region – Nyeri
Traceability –
Kangocho
Altitude –
1800MaSL
Varietal –
SL Varietals
Process –
Washed
Bag Size - 250g

Rarities

Kenya is renowned in the world of Speciality coffee for its high quality berry like and floral coffees. This year we have selected a lot from Nyeri, a region which produces cups with sweet fruit character like apple and raisin, combined with subtle florals and notes of vanilla and mint. This lot from Kangocho has excellent structure from hot to cold, it's complex and is an exceptional example of coffee from Nyeri.

The Kangocho Factory is located near the town of Karatina, on the slopes of the Mount Kenya. The soil is rich in minerals. Combined with a constant rainfall every year providing perfect conditions to grow coffee.

Once the ripe cherries are pulped, the coffee is fermented for 12 hours before being washed in channels and separated by density. After separation, the coffee is being spread out on raised beds and dried for around 14 days. The thorough pre-cleaning and processing steps in Kenya are known to be one of the reasons they push such consistently excellent cups!

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Rituals

We think you'll love Rarities. Throw caution to the wind and challenge your preconceptions. Each month we showcase cups that reveal flavours we wouldn’t have thought possible from the humble coffee bean.

Ventures

We think you’ll love Ventures. Some days we seek adventure. Fresh inspiration. These are the days when we welcome the unexpected. A single curiosity that will open our minds to new possibilities.

Rarities

We think you'll love Rituals. Like an evening bath or reading the Sunday papers, these are the coffees that ground us. Comforting, warm, familiar.

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