COFFEE PLANT - Kenya Tegu Fully Washed Filter 250 g

Origin: Kenya

Region: Nyeri

Processing: Fully washed

Variety: SL28, SL34, Ruiru 11

Altitude: 1700 m a.s.l

ABOUT THE COFFEE

Tomato notes take center stage in the aroma, reminiscent of tomato leaves – distinct and very characteristic. They are accompanied by sweet caramel and slightly underripe peach.

The flavor profile is even more complex – the tomato character combines with notes of redcurrant, peach, and caramel. The coffee has a high, almost sparkling acidity associated with currants and a clear, slightly umami character that creates its dry twist.

The body is high and smooth, and the aftertaste is long and fruity, with a delicate, dry accent. This is a direction you will also see in subsequent coffees from Kenya from this year's harvest.

ROASTER'S OPINION

At the Tegu washing station, the coffee undergoes multi-stage wet processing characteristic of Kenya. After initial selection, the cherries go to the first fermentation stage, which lasts about 24 hours. They are then washed and moved to another fermentation tank. After the pulp is removed, the beans go into washing channels where lighter beans (so-called floaters) are separated, and the heavier ones are thoroughly cleaned of the sticky layer surrounding the bean (mucilage).

The next stage is soaking the beans again for about 24 hours. This process promotes the development of amino acids and proteins, which translates into higher acidity and greater complexity of the fruity profile – a key element of Kenyan coffees. Finally, the beans are spread in a thin layer on African beds, where they initially lose some moisture quickly, and are then regularly turned and dried until they reach about 11% moisture.

After drying, the coffee is hulled, packed, and undergoes a short stabilization stage before export.

RECIPE

This coffee responds well to the brewing method – you can emphasize its juicy, currant acidity or bring out its more savory, tomato-like character.

In a V60, it is at its most juicy and distinct – redcurrant, peach, and high, sparkling acidity. In an Origami, the profile balances out, and the tomato twist becomes more legible. In an AeroPress, the coffee is smoother and fuller, with a more pronounced umami character.

Lower temperatures emphasize freshness and fruit, while higher temperatures bring out depth and strengthen the savory profile. A coarser grind provides more lightness and acidity, while a finer grind yields more body and umami.

We recommend a medium-coarse grind (25 clicks on a Comandante) and a drip brewing method – such as the Origami – with a dose of 17 g per 240 ml of water.

Using water at 95°C, pour according to the following timeline: 0:30 – 50 ml , 0:50 – 110 ml , 1:15 – 200 ml , 2:40 – 240 ml

Gently stir at the end.

Store in a cold and dry space.