Tekangu Ngunguru & Giakanja Set

These two Nyeri lots are the kickoff for Kenya season at High Beam. We love to source coffees that showcase how diverse profiles can be, even when coffee is grown in very close geographical proximity. While Tekangu Ngunguru is a broad and deep cup, saturated with purple fruit and jammy body, Giakanja has the open, bouncy sweetness of yellow stone fruit and white grapes. We are loving Tekangu in particular as an espresso, especially when drawn out to a high yield. Giakanja truly sparkles as a filter or iced filter coffee for a late summer treat.

Both coffees are from washing stations in the town of Katarina in Nyeri County. They 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. 

Giakanja comes to us from the Giakanja Wet Mill, a washing station owned by the Giakanja Farmer's Cooperative. 

Both coffees are 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.

Imported with the support of our friends at La Baia Coffee Supply.