Embark on a flavor journey to the heart of Kenya with Karogoto coffee from the Norwegian roastery Tim Wendelboe. This coffee will amaze you with its intense fruitiness and delicate floral notes. Every sip is a harmonious blend of flavors that will delight lovers of clean and complex profiles. Dominated by juicy blackberries and black currants, their fullness is beautifully balanced by the refreshing finish of hibiscus. This flavor experience, however, is not only about fruit and flowers; each cup also hides a sparkling freshness that gives every sip depth and energy. Karogoto is the perfect choice for filtered coffee, where its bright character truly shines.
This coffee comes from the Nyeri region, one of Kenya’s most renowned coffee-growing areas. The processing station Karogoto, where the coffee is sourced, is part of the Tekangu Farmers Cooperative Society and brings together hundreds of small farmers. Each farmer tends an average of 0.5 hectares of land, growing varieties such as SL28, SL34, Ruiru 11, and Batian, known for their rich aromatic profiles and vibrant acidity. The cool nights and moderately warm days, combined with an altitude of 1500–1900 meters above sea level, slow down the maturation of the cherries, which contributes to the sweetness and complexity of this coffee. Karogoto farmers also undergo regular training, reflected in the precise processing and high quality of the resulting beans. Thanks to these conditions and the farmers’ meticulous work, the coffee produced here is cherished worldwide.
Washed processing of Karogoto coffee is an example of traditional Kenyan precision. After handpicking, the farmers carefully sort the cherries to ensure that only the highest quality ones proceed to further processing. These are then depulped using the old Aagard disc pulper, which uses water and gravity to separate the denser beans from those of lesser quality. Next comes fermentation in separate containers, lasting 12 to 16 hours. This step is crucial for developing the typical flavor profile of the coffee. After fermentation, the beans are carefully washed in clean water and sorted again by density. The beans are then dried on African beds for 10–14 days, during which they are regularly turned and protected from direct sunlight and overnight condensation. This process ensures that the final coffee retains its clarity, intensity, and typical fruity freshness. Every step of the processing emphasizes quality and respect for tradition, which makes Kenyan coffee so exceptional.