C58:
Farm/Producer: Kathande Washing Station
Region: Kenya, Kagaari North, Embu County
Process: Washed
Altitude: 1800 - 1900 masl
Variety: Batian, SL28
Cup Profile: Orange, Stonefruits, Gingerbread
We're back with another exceptional lot from Kenya: Kathande AA. This coffee immediately caught our attention with its exceptional clarity and lively, complex acidity. If you had been paying attention, you would notice that we actually showcased this coffee at this year's National Barista Competition a few of you might have already experienced this gem. It’s the kind of coffee that reminds us why Kenyan coffees hold such a revered place in this industry.
Kathande Coffee Factory, established in 1979, is part of the Kagaari North Farmers’ Cooperative Society and sits at 1,800–1,900 masl in Kagaari North Ward, Kianjokoma, Embu County. The factory works with 536 active members who farm small plots near their homes, planting 500–1,500 coffee trees per hectare. With fertile volcanic soils, ideal altitude, and a dedication to quality guided by values of openness, honesty, social responsibility, and integrity, the cooperative consistently produces coffees that compete on the global stage.
Processing at Kathande follows the classic Kenyan fully washed method, with an added twist of a two-stage fermentation. Ripe cherries are pulped, then undergo a 20–24 hour fermentation, washed, and fermented again for another 20 hours. This double fermentation develops layers of flavour and complexity before the coffee is washed again, graded in channels, and dried on raised African beds. The result is a coffee with bright acidity, cleanliness, and a juicy sweetness.
In the cup, we picked up lots of different stonefruit notes think peach, red plum, nectarines, so much so that we couldn’t decide what to place on the bag. On filter you get this delicate cup almost tea-like with soft stonefruit notes. The espresso had this juicy, fresh orange acidity with a molasses sweetness. On milk we picked up some sweet spicy notes of cinnamon as well as caramelised sugar. To sum it up we would say the milk drink tastes like eating a gingerbread biscuit.
