Kenya Kichwa Tembo
Process: Washed. The coffee is picked ripe and de-pulped the same day, and is fermented in open-air tanks made of concrete for 24-48 hours. It is then washed thoroughly using water channels before being soaked underwater for 12-72 hours, and spread on raised beds to dry.
Elevation: 1220-2300 MASL
Harvest: December-February
Flavor/Acidity: Strong caramel and nutmeg flavors with notes of cooked grapefruit, sugary sweetness and sparkling acidity. Kichwa Tembo (“elephant head” in Swahili) presents a classic Kenya profile with the complexity expected from a Kenyan coffee.
The Coffee: The majority of Kenyan farmers tend small plots, growing as few as 150 coffee trees. They bring their coffee cherries to centrally located mills, where they are weighed, sorted, and combined to create lots large enough to process and export. There are also a few privately owned estates, some with over 10,000 coffee trees.
