Washing channels at the Kangocho Factory
Appearance.2 d/300gr, 15-17 screen
ProcessingWet Process Kenya Type
RegionNyeri District, Karatina Division
RoastCity+ roast to Full City is ideal.
Kangocho Factory is near Karatina town in the Nyeri District of central Kenya and is part of the Gikanda Cooperative Society, which is made up from the Gichatha-ini, Kangocho, and Ndaro-ini Cooperatives. The name takes the first few letters of each factory/wet mill to arrive at GiKaNda. Through Sweet Maria's, we have offered coffees from both the Gichatha-ini and Ndaro-ini factories, but Kangocho has been a relatively recent addition. The Gikanda Farmers Coop Society consistently delivers phenomenal coffees and we're always excited to add their coffees to our offer list. They have a system where pickers are graded as A or B. "A" pickers are those who have been proven to deliver well-selected and sorted cherry, and they are invited to submit coffee on the "A" day, when a higher price is paid. "B" pickers are still yet-to-be-proven, or have had more immature beans and over-matures in their bags. They must come on the lowly "B" day and are paid less. Maybe it seems harsh, but there is no better way I have seen to create an incentive for quality harvesting, rather than mindless strip-picking of the coffee tree. (By the way, this A and B picker system has nothing to do with the AA or AB grade, that refers to screen size of the coffee at the dry mill only).
Kangocho is definitely on the brighter side of the Kenyan coffees we cupped this year. It's citric, for sure, but finds some balance in the candy-like sweetness that iS sound in the cup. The profile is apparent in the ground coffee - orange blossom, grapefruit, lemon, and a touch of warming spices. Very sweet and potent indeed. The wet grounds follow suit, but with a bolstered brown sugar and butter smell that adds a deep caramel smell to the mix, along with dried fruit notes such as fig and red raisin. For me, this is such a welcoming set of smells, and promises a cup profile nothing short of complex. The flavors shift quite a bit with roast, and the temperature of the liquor has a great effect on what you perceive. Hot, acidity is up front and while fruits are "there", they're less perceptible than when the coffee is closer to mouth temperature. And that's when this coffee really livens up - white grape juice, pomegranite, orange, pink grapefruit - it's all here. The body is nectar-like and, so weighty and fruity. The finish is sweet and flavors of nectarine and apricot linger. Full City roasts are also very fruity and with tropical notes of papaya, mango, and some jack fruit in the finish. As espresso, this one's going to be a fruit bomb, and at a long Full City will flatten acidity a tad, extracting a great, viscous mouthfeel.