There are lots of unique things about the Kenyan coffee industry. Most coffee is grown by smallholder farmers who are members of their local Farmers’ Cooperative Societies (FCS). Each FCS manages washing stations, or factories, where the coffee is delivered for processing, and who handle the sale and export of the coffee at auction.

This lot, roasted by ZENNOR, comes from the Karinga factory operated by the Gitwe Farmers Co-op in Kiambu County where coffee is processed for around 500 co-op members. Like the vast majority of coffee from Kenya, it underwent traditional double-washed processing using water from the nearby River Rwabura.

The process creates coffees that defy logic: heavy and bright all in one cup making it surprisingly versatile over both espresso and filter. All the deep, dark flavour we love in our Kenyan coffees, with syrupy forest fruits at the fore lifted by sharp rhubarb and clean citrus acidity.