Kenya - Kanguya Cherry Ale | Black Honey - Archived

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Sweet
  25

This coffee comes from Murang’a County in Kenya, a renowned coffee-growing region situated at elevations between 1,700 and 1,900 meters. The combination of red volcanic soil and cool high-altitude climate creates an ideal environment for producing exceptional coffee. The Kanguya Factory is recognized for its rigorous quality control and precise post harvest practices. Hundreds of smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers selectively handpick ripe cherries, which are then delivered to the factory for fermentation, washing, and careful drying on African raised beds. These meticulous methods bring out a vibrant cup with bright acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., rounded sweetness, and a clean, transparent structure. Beyond processing, the factory also provides seedlings, training, and technical support to help farmers improve quality and productivity, fostering a sustainable and prosperous coffee community. This special Kenya Honey ProcessHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. represents an innovative twist on the traditional 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. method. Freshly picked cherries are depulped, leaving some of the mucilage clinging to the beans. They are then slow-dried on raised beds under the sun, with frequent hand-turning. As the mucilage dries, its naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sugars infuse into the beans, resulting in a cup with enhanced sweetness, rich complexity, and a distinctive character that reinterprets Kenyan coffee in a new way. Recommendation: Rest time - 2-3 weeks Espresso: 1:2.4-2.6, 92c Filter: 1:16-17, 90-92c