We taste: pineapple, nectarine, guava

Processing Method: Washed
Elevation: 1,220-2,300 msl
Varieties: Batian, SL28, SL34, Ruiru 11

Kichwa Tembo means “elephant head” in Swahili, and it represents the strength in the cup. This offering presents a classic, hardworking Kenya profile with citrus fruit like grapefruit, bright and tangy acidity, balanced sweetness, and some of the complexity expected from a Kenyan.

Most of Kenya's coffee is produced by smallholders delivering to factories/mills who predominantly produce “washed” coffees. The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

Kenyan coffees are globally renowned for their complex and distinctive flavors. It’s no wonder that Kenyan coffee growing, processing, and drying techniques are being adopted by coffee farmers around the world with super tasty results.