Kangocho is a famous washing station run by Anthony, who is a member of the Gikanda Farmers Cooperative Society and has always produced very complex and fruity coffees.
Each batch is made up of coffees from hundreds of small farmers in the area surrounding the washing station. There are about 1,045 registered members and 770 active members who utilize the mill. The factory team selects the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and classified in channels, and then dried on raised beds. Farmers mainly grow SL28 and SL34, but other common cultivars are also present (K7, Ruiru 11, and Batian).
The factory is located about 6 kilometers from Karatina town, in the Nyeri County of Kenya. Being on the slopes of Mount Kenya, the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, soil rich in minerals, and fresh water from the Ragati River.
Coffee is picked and delivered ripe to the factory, where it is sorted before being de-pulped the same day as delivery. Once the ripe cherries are being pulped, the parchment is fermented for 12 hours. It is then being washed in the washing channels and separated per density. After separation, the parchment is being spread out on the drying beds and dried for around 14 days. The water used in the washing process is recirculated for conservation purposes and moved to soak pits away from the fresh-water sources to prevent contamination.
In the cup:
Buttery, smooth, light body, red berries, citrus, jasmine, red baked fruit, good sweetness, classic Nyeri style.
Minimum resting period: 7 days for filter extractions.
