This month’s coffee comes from the Tegu Factory, set in the fertile foothills between Mount Kenya and the Aberdare Range. Grown in rich volcanic soil at 1,700 metres, this is a fully washed Kenyan crop that is wide awake and full of life.

It is produced under the Tekangu Farmers’ Cooperative Society, supporting a dedicated crew of around 1,200 local smallholders. They know that proper altitude brings a cooler climate, which naturally slows down the ripening of the cherries. This extended growth period concentrates the sugars and acids, delivering the bright, citrus-forward profile that Kenyan coffees are famous for.

The processing here takes serious graft. After a meticulous hand-sort and initial fermentation, the beans are soaked in clean water for a full 24 hours. It is a demanding extra step, but it absolutely pays off, locking in pure cup clarity and brightness before drying.