Kenya Tegu AA 2012


Bean name Kenya Tegu AA 2012
Country Kenya
Region Nyeri
Other info Varietals: Mainly SL 28 and SL 34, some K7


Kenya Tegu hails from the famous Nyeri district which sits in the foothills of Mt. Kenya along the slopes of the Aberdare Mountain Range. Tegu washing station is 3 km from Karatina town in the Mathira area close to the Tana River on the slopes of Mount Kenya.

The Tegu Factory (wetmill) is part of the Tekangu Cooperative Society in Nyeri in Central Kenya. Nyeri is known for growing coffees with intense, complex, and flavour-dense cup profiles. It is made up of mainly smallholder farms, each with an average of just 100 trees. They are organised in cooperative societies that acts as umbrella organisations for the factories (wet mills), where the smallholders deliver their coffee cherries for processing.

There is a lot of competition in Nyeri. Many of the farmers are surrounded by several wet mills. As members, they are free to choose where they want to deliver their cherries. Due to the traditional auction system in Kenya, quality is rewarded with higher prices. The better factories will then attract more farmers by producing coffees getting the highest prices, as well as giving high payback rate to the farmers. This can be up to 90% of the sales price after the cost of marketing and preparation is deducted.

In the cup, this is a super traditional Kenyan. Starts with blackcurrant, then moves on to a red wine-like acidity, and finishes with a lingering and delicious creamy body. It may well be traditional, but what an example of tradition.

Cooperative: Tekangu Cooperative Society Wet mill: Tegu Factory
Region: Nyeri
Altitude: 1750 - 1900 masl
Producers: 900 smallholders in
Varietals: Mainly SL 28 and SL 34, some K7
Process: Washed and soaked under clean water for 16-18 hours, the dried on raised beds
Drying: Sun dried up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.
Soil: Mainly Nitisol. Nitisols occur in highlands and on volcanic steep slopes.

Roasting Information:
Just past first crack, maybe barely into second if you must, but this is a great medium roast coffee so don't spoil it.

"Quick Look" Guide:
Red wine, blackcurrant, creamy body, lingering aftertaste.

Cupping notes

Clean cup 7/8
Sweetness 7/8
Acidity 8/8
Mouthfeel 7/8
Flavour 7/8
Aftertaste 7/8
Balance 6/8
Overall 7/8
Correction +36
Total 92

« Back to Coffee Archive