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Country: Kenya
Region: Embu
Province: Central Province
Municipality: Nginda
Community: Kibugu
Farm: Various smallholder producers
Variety: SL 34 & SL 28
Elevation: 1600 masl
Process: Washed
Fermented for 16-18 hours in cement tanks, dried for 13-14 days on raised beds
Tasting Notes: Watermelon, Brown Sugar, Grapefruit
Kathakwa Factory sits on the slopes of Mount Kenya in the Manyatta division of the Embu County. It started in 1964 and the current membership stands at 1,100. The abundance of SL 28 and SL 34 varieties all lend immense quality to the production of coffee in this specific area. In this area of Kenya, smallholders deliver coffee in cherry to washing stations.
Typically, the climate ranges from 12 to 25 degrees Celsius year round. Production cycle follows the standard timeframe with main crop harvested October through December/January and fly crop harvested April through June. After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp. The nearest water source is the Kii river for all the population of the area. After washing, the coffee is dried on typical African raised beds, which allow good air circulation between the beans.
In the cup, we experience dynamic notes of melon, citrus, creamy vanilla, and sweet brown sugar. Kathakwa AA has an intense aroma and juicy body, making it an exemplary representation of the Kenyan coffee we are so fond of. We are particularly excited about this lot as it is from the main ‘24-25 harvest, which is often associated with especially vibrant and complex cup profiles.
Sourced in partnership with Red Fox Coffee Merchants
