Lemon Drizzle | Hibiscus | Fig Jam Region | Karatina, NyeriAltitude | 1800 MASLProcess | WashedVariety | SL-28, Ruiru 11, SL-34, Batian We had our first taste of the Tegu in late 2021 when we went with a super-limited run of the Tegu AA. This time we've gone for the AB but the result is that same jammy goodness we remember from two years ago! The Tegu Factory is owned by the Tekangu Farmers' Cooperative Society and comes from the Kikuyu word for "low place" - a reference to a nearby river. This station is noteworthy in its efficient use of water and thus reduced environmental impact. The freshwater used in the cherry fermentation is reused multiple times during depulping to lessen this factory's load on its surroundings. 1200 farmers from the cooperative contribute cherries to this factory. On average, these farmers own less than half a hectare of land. As with many of our favourite Kenyans in recent years, the coffee is cultivated on the mineral-rich environs of Mount Kenya. After hand-sorting, the cherries are depulped and graded for density. The top two grades are sent for 16-24 hours of shaded fermentation. They are then washed, once again graded by density and soaked in stream water for 16-18 hours. Enjoy the jammyness

Lemon Drizzle | Hibiscus | Fig Jam Region | Karatina, NyeriAltitude | 1800 MASLProcess | WashedVariety | SL-28, Ruiru 11, SL-34, Batian We had our first taste of the Tegu in late 2021 when we went with a super-limited run of the Tegu AA. This time we've gone for the AB but the result is that same jammy goodness we remember from two years ago! The Tegu Factory is owned by the Tekangu Farmers' Cooperative Society and comes from the Kikuyu word for "low place" - a reference to a nearby river. This station is noteworthy in its efficient use of water and thus reduced environmental impact. The freshwater used in the cherry fermentation is reused multiple times during depulping to lessen this factory's load on its surroundings. 1200 farmers from the cooperative contribute cherries to this factory. On average, these farmers own less than half a hectare of land. As with many of our favourite Kenyans in recent years, the coffee is cultivated on the mineral-rich environs of Mount Kenya. After hand-sorting, the cherries are depulped and graded for density. The top two grades are sent for 16-24 hours of shaded fermentation. They are then washed, once again graded by density and soaked in stream water for 16-18 hours. Enjoy the jammyness