Kangocho, Nyeri, Kenya Espresso

Country: Kenya

Farm: Kangocho

Altitude: 5,250 ft.

Varietals: SL-28, SL-34

Harvest: December 2011

Rainfall: Moderate

Soil: Volcanic

Production Method: Traditional Washed

Now roasting weekly!

Tasting Notes:
Blackberry | Cherry | Plum

Espresso Roast A/B lot
I first had coffee from Kangocho during my Coffee Connection days in the early 1990s, when I grasped what greatness Kenya coffees were capable of. We have once again obtained an exceptional lot from the Gikanda Cooperative factory (wet mill) of Kangocho.

Suggested extraction instructions:
Group head temperature: 197 F (91.7 C)
Espresso: 18 grams in a double basket
Pulling time: 28 seconds
Finished espresso: 30 liquid grams

Please click here to view more images of this coffee farm.

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