C78: 

Farm/Producer: Kathande Washing Station

Region: Kenya, Kagaari North, Embu County

Process: Washed

Altitude: 1800 - 1900 masl

Variety: Batian, SL28

Cup Profile: Cranberry, Peach, Stroopwafel

We’re bringing back a familiar favourite: Kenya Kathande AA. We featured the previous lot at last year’s National Barista Competition. Its lively acidity, clarity and layers of stone fruit reminds us why we keep coming back to Kenya.

Kathande Coffee Factory was established in 1979 and is part of the Kagaari North Farmers’ Cooperative Society. Situated at 1,800–1,900 masl in Kagaari North Ward, Embu County, the factory works with 536 active members who grow coffee on small plots near their homes. The combination of high altitude, fertile volcanic soils and a commitment to quality has helped the cooperative produce coffees that stand out on the global stage.

Kathande follows the classic Kenyan fully washed process, with a two-stage fermentation. After pulping, the ripe cherries undergo an initial 20–24 hours of fermentation before being washed and fermented again for another 20 hours. The coffee is then washed, graded in channels and dried on raised African beds. This process contributes to the clean cup, bright acidity and juicy sweetness that Kenyan coffees are known for.

In the cup, this lot leans into the stone-fruit profile, with a juicy mouthfeel and that familiar, lively Kenyan acidity. On filter, we picked up notes of cranberry and peach, balancing a tart berry character with softer stone fruit sweetness. With milk, the coffee takes on notes of stroopwafel, bringing a sweetness reminiscent of caramelised syrup and waffle biscuit.