This coffee is processed using a honey method, which is an innovative twist on Kenya's traditional washed approach. Freshly picked cherries are depulped, leaving some of the mucilage clinging to the beans, then slow-dried on raised beds under the sun with frequent hand-turning. As the mucilage dries, its natural sugars infuse into the beans, giving the coffee enhanced sweetness and complexity.

We recommend these parameters as a starting point:

• Rest: 2–3 weeks
• Filter: 1:16–17 | 90–92ºC
• Espresso: 1:2.4–2.6 | 92ºC
  

About Kanguya Factory & Murang'a County

Kanguya Factory in Murang'a County is recognized for its rigorous quality control and precise post-harvest practices. Hundreds of smallholder farmers selectively handpick ripe cherries and deliver them to the factory for fermentation, washing, and careful drying on raised beds. Beyond processing, the factory also provides seedlings, training, and technical support to help farmers improve quality and productivity, which supports a sustainable and prosperous coffee community.

Murang'a County is a renowned coffee-growing region, with elevations between 1,700 and 1,900 meters. The combination of red volcanic soil and a cool, high-altitude climate creates an ideal environment for producing exceptional coffee.