Our Kenyas this year come to us from washing stations in the town of Katarina in Nyeri County and were sourced with the help of Peter Mbature of Kamavindi Coffee and Mbature Exports. Peter and his family work throughout the region to procure and develop the best lots Kenya has to offer through decades of sourcing and processing expertise. Kamavindi works to forge deep relationships with cooperatives and other small estates and connect high quality coffee with global buyers offering high prices for excellent quality coffee. Tekangu Ngunguru is from the Ngunguru Coffee Factory, it undergoes post harvest production at the Ngunguru washing station, which belongs to the Tekangu Farmer's Cooperative. This coffee is processed by first floating cherry to remove any underripe or damaged beans before pulping. The coffee is then pulped, left to dry ferment for 18-20 hours and then immediately washed and soaked in fermentation tanks for another 24 hours. Coffee is dried on raised beds for 10-14 days. We find Tekangu to be a broad and deep cup, saturated with purple fruit and jammy body, We are loving it in particular as an espresso, especially when drawn out to a high yield. Imported with the support of our friends at La Baia Coffee Supply.