Kenya | Tegu AB

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Clean
  30

Lemon Drizzle | Hibiscus | Fig Jam Region | Karatina, Nyeri Altitude | 1800 MASL Process | WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. | SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., Ruiru 11, SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Batian We had our first taste of the Tegu in late 2021 when we went with a super-limited run of the Tegu AA. This time we've gone for the AB but the result is that same jammy goodness we remember from two years ago! The Tegu Factory is owned by the Tekangu Farmers' Cooperative Society and comes from the Kikuyu word for "low place" - a reference to a nearby river. This station is noteworthy in its efficient use of water and thus reduced environmental impact. The freshwater used in the cherry fermentation is reused multiple times during depulping to lessen this factory's load on its surroundings. 1200 farmers from the cooperative contribute cherries to this factory. On average, these farmers own less than half a hectare of land. As with many of our favourite Kenyans in recent years, the coffee is cultivated on the mineral-rich environs of Mount Kenya. After hand-sorting, the cherries are depulped and graded for density. The top two grades are sent for 16-24 hours of shaded fermentation. They are then washed, once again graded by density and soaked in stream water for 16-18 hours. Enjoy the jammyness