Taste: Rhubarb . Custard . Strawberry Jam
Origin: Kenya
Brewing Method: Filter
Process: Washed
The Tegu washing station, named after the Tegu river, processes the coffee of around 1200 smallholders; offering these farmers over 85% of the sale price for their cherries. Tegu’s strict quality control means it continues to be one of the best performing washing stations in the Nyeri region.
The ‘AB’ in this lot’s name refers to the screen size of the beans. Screen sorting, a way to categorise beans based on their size, traditionally involves sifting green beans through progressively smaller holes on metal sheets. Kenya uses a unique grading system, correlating screen sizes with a letter grade. Contrary to the belief that screen size indicates bean quality, the sorting is a helpful tool in ensuring even roasting.
After pulping and an initial 24-hour fermentation, the cherries in this lot are washed and soaked for a further 24 hours. Finally left to dry for up to 20 days, the result is a complex, juicy cup. We taste strawberry jam balanced out by a rhubarb acidity and a syrupy mouthfeel.
Taste: Rhubarb . Custard . Strawberry Jam
Origin: Kenya
Brewing Method: Filter
Process: Washed
The Tegu washing station, named after the Tegu river, processes the coffee of around 1200 smallholders; offering these farmers over 85% of the sale price for their cherries. Tegu’s strict quality control means it continues to be one of the best performing washing stations in the Nyeri region.
The ‘AB’ in this lot’s name refers to the screen size of the beans. Screen sorting, a way to categorise beans based on their size, traditionally involves sifting green beans through progressively smaller holes on metal sheets. Kenya uses a unique grading system, correlating screen sizes with a letter grade. Contrary to the belief that screen size indicates bean quality, the sorting is a helpful tool in ensuring even roasting.
After pulping and an initial 24-hour fermentation, the cherries in this lot are washed and soaked for a further 24 hours. Finally left to dry for up to 20 days, the result is a complex, juicy cup. We taste strawberry jam balanced out by a rhubarb acidity and a syrupy mouthfeel.
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