Karogoto is such a juicy coffee, weighted mouthfeel and with loads of juicy fruits. Plum jam, red fruits, and mulling spice show in City and City+ roasts. Darker roasts show papaya and winey dark grape notes, and spiced notes. A silky mouthfeel works wonders carrying these flavors through to the finish. City to Full City. SO Espresso.
Karogoto is part of Tekangu Farmers Cooperative Society (FCS) which combines the names for their 3 factories: Tegu, Karogoto, and Ngunguru. I visited them the last couple seasons since we've bought many small lots over time from Tekangu - I've included a few farm specific pictures below. You probably recognize these names, and we picked up lots from Tegu as well this year. This is a Nyeri region coffee, where we find some of the nicest lots from Kenya. We cupped through several Tekangu samples this year in order to select coffees of this caliber, and this lot comes from one particularly nice outturn (an unseparated parchment lot that comes into the mill). We only bought the AB separation this year as it seemed to be a notch above the AA and PB.
Karogoto's overall profile screams "Kenya" - bursting fresh fruit flavors, delicate citrus-like florals, and pristine acidic brightness. There's a mingling raw sugar and citrus complexity in the fragrance and aroma, and a nice scent of mulling spice is pulled out of the ground coffee. Adding hot water constructs a cardamom spice-accented smell of orange juice, built up by a thick brown sugar sweetness, all permeating from the steam on the break. Karogoto is a juicy coffee in both weight and fruit-juice flavors. I taste strong notes of plum and apricot jam, orange-spice marmalade, and pear cider at City and City+ roasts. Darker roasts show papaya and winey dark grape notes, as well as a sachet of mixed baking spice notes (warming spices, like cinnamon, cardamom, and even turmeric) show as the cup cools. Karogoto has silky mouth feel that coats the tongue with its sweetness, sugar in the raw and simple syrup hanging on in the finish. The aftertaste is filled with tart nectarine and apricot nectar flavors as well as a note of black tea with lemon. We found the most complexity and highest level of acidity in City and City+ roasts, the latter boasting a meyer lemon-like brightness weaving this complex profile together.