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Farm Kangocho is located in the cool highlands of Nyeri County on the foothills of the Aberdare Range, at elevations approaching 2,000 meters. Rich volcanic soils and misty mornings allow cherries to ripen slowly, producing dense, flavorful beans. Coffee is grown by smallholder farmers who are members of the Gikanda Farmers Cooperative Society. Their long-standing commitment to careful harvesting, meticulous processing, and community investment has established Kangocho as one of Kenya’s most respected and expressive coffee origins.
PROCESS
After harvesting and weighing, coffee cherries at Kangocho are processed with careful attention to quality. The cherries are pulped to separate the fruit from the parchment coffee, which is then sorted by density in water. The densest beans sink and are sent to one fermentation tank, medium-density beans to another, while lighter floaters are directed straight to drying tables. The densest coffee undergoes dry fermentation in painted concrete tanks for 18–24 hours, with regular agitation and rinsing. After fermentation, the parchment is skin-dried on hessian mesh mats for one day, then moved to raised drying tables covered with burlap or shade nets. During the hottest hours and overnight, the coffee is covered to prevent overheating or rewetting. Drying lasts 12–20 days, until moisture content reaches 11–12 percent, after which the parchment is hulled.
