Tasting Notes: Lime, White Team, Vibrant
Origin: Kenya - Nyeri
Farm/Co-op: Tegu
Process: Washed
Elevation: 1700m
Varietal: SL28, SL34, Baitan, Ruiru 11
Sourced By: Falcon
From our importer:
The name “Tegu,” meaning “low place,” reflects its geographical setting in the foothills between Mount Kenya and the Aberdare Range. At an altitude of approximately 1,700 meters above sea level, the region benefits from conditions ideal for coffee cultivation. The combination of rich soil, high elevation, and a cool climate slows the maturation of coffee cherries. This extended development period allows sugars and acids to concentrate, resulting in the bright, citrus-forward profiles that have become synonymous with Kenyan coffees.
Farmers supplying Tegu grow a mix of traditional and modern varieties, including SL28, SL34, Ruiru 11, and Batian. The SL varieties, originally developed by Scott Agricultural Laboratories in the early 20th century, are prized for their deep root systems and resilience in water-scarce conditions. In contrast, newer cultivars such as Batian and Ruiru 11 were introduced by the Kenya Coffee Research Institute to improve disease resistance and productivity. Both are capable of producing cherries within just two years, offering farmers a faster return while maintaining quality potential.
Harvesting is done entirely by hand, with farmers selectively picking only ripe cherries before delivering them to Tegu Factory. Once received, the cherries undergo meticulous sorting to remove defects. Processing follows the fully washed method, beginning with pulping and fermentation lasting between 12 and 16 hours, depending on environmental conditions. After fermentation, the coffee is soaked in clean water for an additional 24 hours—a practice that not only stabilizes the coffee but is also believed to enhance cup clarity and brightness.
Drying takes place on raised beds inside covered structures, where the parchment is carefully managed. Workers regularly turn the coffee to ensure even drying and protect it from excessive heat during the day and moisture at night. This stage typically lasts between 7 and 15 days. Once dried, the parchment is milled and prepared for export
