Kenya Kangunu AA | KENYA



TASTE | Blackcurrant, Caramel and Stewed Apple

PROCESS | Washed, 12hr dry fermentation

VARIETAL | SL28, SL34, Ruiru and Batian

REGION | Kangunu

ALTITUDE | 1600+ masl

BAG SIZE | 250g


Suitable for

Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.


We have been buying coffee from the Kianderi washing station since 2016. This was the year we first visited Kenya. Kenya produces some of the best and highest scoring coffees in the world. They are know for having fantastic fertile, volcanic soil, a unique and distinctive varietal and excellent harvesting and processing methods.

Most of the best coffee produced in Kenya is processed using a fairly complex version of the washed method. Coffee cherry is delivered for processing and pulped using machines that will separated the coffee into more than one grade using water to determine density. After pulping the coffee is fermented dry in tanks for around 12hrs. The coffee is then washed and graded in channels that use water to sort coffee by density. The more dense coffee will sink and this is separated to be processed and sold as the high grade speciality coffee.

After grading the coffee was soaked in clean water for 6 hrs before being transferred to raised tables for drying in the sun.

Once the drying process is finished coffee is is transferred to a storage area and allowed to rest for a few weeks before being move to a dry mill for processing. Kenyan dry mills split coffees into bean sizes using large sorting machine. The AA is one of the larges bean sizes and we have selected two fantastic AA lots from the most recent harvest. It's a fantastic coffee with juicy fruit notes that include blackcurrant, caramel and stewed apples.

Horsham's Kenyan coffees are sourced directly and feature in their transparency report.

You recently viewed

Clear recently viewed