Liquid Lava, Kenya, Washed SL28/34

• Juicy Plums, Rose Jam, Floral
• Intense Rose, Incredibly Juicy
• Full Bodied, High Refreshing Acidity, Sessionable

Farm & Producer: Kangocho, Nyeri, Kenya

Nestled in the cool highlands of Nyeri County, Kangocho sits on the rolling foothills of the Aberdare Range, where volcanic soils and mist-covered mornings create one of the world’s
most iconic coffee landscapes.

Here, at elevations reaching nearly 2,000 meters, coffee
cherries ripen slowly under the bright equatorial sun, developing the dense sweetness and
vivid acidity that have made Kenyan coffees famous for generations.

Kangocho’s story begins not with a single estate, but with a community. The farmers who
deliver their harvest to the Kangocho Factory are smallholders — often families tending a
few hundred trees, passed down like heirlooms and grown alongside bananas, macadamia,

and shade trees. These farmers form part of the Gikanda Farmers Cooperative Society, a
respected grower-owned organization known for its commitment to quality, transparency, and
long-term sustainability.

For decades, this cooperative spirit has shaped how coffee is grown and processed in
Kangocho.

Every cherry begins with hand-selection, with pickers returning to the trees again
and again during harvest to pluck only the ripest fruit. At the factory, Kangocho’s team
continues this meticulous care: pulping fresh cherries, fermenting them in clean water,
washing them thoroughly, and spreading the parchment on raised drying beds that dot the
hillside like small wooden islands. Farmers and factory staff monitor the coffee constantly,
adjusting for rain, temperature, and airflow — a craft refined over generations.

This dedication has earned Kangocho a reputation as one of Kenya’s most reliable and
expressive origins. Its coffees burst with vibrant citrus, red berries, and blackcurrant
sweetness, finishing clean and structured — a profile celebrated by roasters and coffee lovers
around the world.

But the heart of Kangocho is still its people. Coffee here is more than a crop: it’s a livelihood,
a cultural thread, and a shared heritage. Through training, agronomy support, and welfare
programs, the cooperative invests in its members so the next generation can continue to grow
coffee with the same care and pride.

From the volcanic slopes of Nyeri to your cup, Kangocho is a tribute to Kenya’s
pioneering coffee tradition — shaped by hands, soil, altitude, and community.

Variety: SL28/34

Process: Washed

After weighing, cherries pass through the pulping machine, which separates the fruit pulp from
the parchment coffee. The parchment is then sorted by density in water: the densest beans sink
and go to one fermentation tank, medium-density beans are sent to another fermentation tank,
and the lighter floaters are sent directly to drying tables.
Densest coffee undergoes dry fermentation (without water) in painted concrete tanks for 18–24
hours, with agitation and rinsing every 6–8 hours. After fermentation, the coffee is skin-dried on
hessian mesh mats for a day to remove surface moisture, then transferred to raised drying tables
covered with burlap or shade nets.
During the hottest hours (12–2 pm) and at night, the coffee is covered with plastic to prevent
overheating or rewetting. Drying typically lasts 12–20 days, depending on weather, until the
beans reach 11–12% moisture. Finally, the dried parchment undergoes hulling to remove the
seed coat and parchment layer, completing the process.

Elevation: 1680m

The most important factors to a good brew are:

• Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

For guidance on specific brewing methods and equipment, see our brew guide.

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