This coffee comes from Murang’a County in Kenya, a renowned coffee-growing 
region situated at elevations between 1,700 and 1,900 meters. The combination of 
red volcanic soil and cool high-altitude climate creates an ideal environment for 
producing exceptional coffee.

The Kanguya Factory is recognized for its rigorous quality control and precise post
harvest practices. Hundreds of smallholder farmers selectively handpick ripe 
cherries, which are then delivered to the factory for fermentation, washing, and 
careful drying on African raised beds. These meticulous methods bring out a vibrant 
cup with bright acidity, rounded sweetness, and a clean, transparent structure. 
Beyond processing, the factory also provides seedlings, training, and technical 
support to help farmers improve quality and productivity, fostering a sustainable and 
prosperous coffee community.

This special Kenya Honey Process represents an innovative twist on the traditional 
washed method. Freshly picked cherries are depulped, leaving some of the mucilage 
clinging to the beans. They are then slow-dried on raised beds under the sun, with 
frequent hand-turning. As the mucilage dries, its natural sugars infuse into the beans, 
resulting in a cup with enhanced sweetness, rich complexity, and a distinctive 
character that reinterprets Kenyan coffee in a new way.

Recommendations:
Rest time - 2-3 weeks
Espresso: 1:2.4-2.6, 92c
Filter: 1:16-17, 90-92c