KENYA NGUNGURU

tasting notes:  clear & juicy, blackberry juice, cassis

processing: washed elevation: 1600-1950 masl  variety: SL 28 & SL 34  location: nyeri

Ngunguru Factory sits in Nyeri, on the volcanic slopes of Mount Kenya, and processes cherry for the smallholders of the Tekangu Farmers Cooperative Society, most of them tending around 100 trees apiece. The rich Nitisol soil and high-altitude swings between 15 and 25 degrees give the region its reputation for dense, complex coffees. Here that shows up as careful work: cherries are hand-sorted, pulped and graded by density, fermented, washed, soaked in clean stream water for 16 to 18 hours, then dried on raised beds for up to 21 days under midday and overnight cover. The cup is clear and juicy, with blackberry juice and cassis running straight through.