Kangocho

Every coffee has it’s own unique qualities. Along with the roast profile these factors also contribute to what makes Kangocho special:

In the foothills of Mt. Kenya, near Karatina, stands the Kangocho factory, a vital part of the Gikanda FCS. This entirely member-owned facility, managed by an elected council, flourishes thanks to the region’s mineral-rich soil and consistent rainfall, perfect for growing exceptional coffee. Ripe cherries, delivered by local farmers, undergo a meticulous process: they are de-pulped using Ragati river water, fermented overnight, washed, and then sun-dried on raised beds. Beyond processing, Kangocho is dedicated to its 781 farmers, providing essential support through a field supervisory committee, agronomy guidance, welfare programs including school fee loans and medical aid, and training in sustainable farming practices.

When we’re brewing a washed coffee from Africa, we reach for a V60. This brew method highlights the clean floral profile, creating a vibrant and balanced cup.