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Kenya Nyeri Karogoto Peaberry

Karogoto produces a bright cup, citrus-like in the lighter roasts, with syrupy sweetness, fruit to tea top notes: Earl Grey tea, lemon bar, clove spice. City to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Arrival date Sep 1 2016
Lot size 14bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28
Grade Peaberry
Appearance .2 d/300gr, 15 PB Screen; there are some AB sized flat beans mixed in, but doesn't affect roast evenness
Roast Recommendations City to Full City; acidity is high at the lighter end of the spectrum
Weight 1 LB
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 past couple seasons, since we have bought many small lots over time from Tekangu. You probably recognize the Tegu name, a factory who we've picked up coffee from in past years. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a "cooperative". We return to the societies who seem to regularly produce some of the best Kenya coffees, such as this one. This is a small lot from one particularly nice out turn (an unseparated parchment lot that comes into the mill), and we felt the peaberry was the best of the grades. It had a more potent flavor profile, intense, with classic Kenya acidity and sweet fruited notes. We noticed a few "flat beans" mixed in; non-peaberries, probably AB screen size. They slip through from time to time, and I didn't have any trouble achieving roast evenness, even in our lightest City roast.
A citrus smell is apparent when setting up the ground coffee, somewhere in the realm of orange spice tea, with underlying demurara sugar sweetness, and subtle dried berry smell. Adding hot water, the aroma shows strong sweet caramel, molasses, and a faint note of cooked peach most prevalent on the break. The cup is syrupy, unrefined sugar sweetness supporting fruit and tea top notes that are most clear when the cup temp dips. The sweetness gives way to notes of Earl Grey tea, lemon bar, and a a subtle clove spice accent. The finish has tannic elements, Lemon-like is a good descriptor for acidity too, bracing, and holds up to a bit of roast development. I took one roast up to Full City (just before 2nd snaps), and the brightness provided a nice counterpoint to the weight of roast tone bittersweetness, cocoa and heavily burned sugars.