Some might say that 4 kenyans is a touch too far, and normally I’d agree, but when you have 4 such diverse and amazing kenyans then its all fine and dandy.
This is the first time we have had Tegu, a very famous Kenyan coffee. I am not sure what other incarnations have tased like but this just reminds me of what a traditional great kenyan should be, blackcurrant, red wine, creamy body, clean and delicious.
You can buy it here
Kenya Tegu hails from the famous Nyeri district which sits in the foothills of Mt. Kenya along the slopes of the Aberdare Mountain Range. Tegu washing station is 3km from Karatina town in the Mathira area close to the Tana River on the slopes of Mount Kenya.
The Tegu Factory (wetmill) is part of the Tekangu Cooperative Society in Nyeri in Central Kenya. Nyeri is known for coffees with intense, complex, and flavor-dense cup profiles. It is made up of mainly smallholder farms, each with an average of just 100 trees. They are organised in Cooperative Societies that acts as umbrella organisations for the Factories (wetmills), where the smallholders deliver their coffee cherries for processing.
There is a lot of competition in Nyeri. Many of the farmers are surrounded by several wetmills. They are free to choose where they want to deliver their cherries as members. Due to the traditional auction system in Kenya, quality is rewarded with higher prices. The better factories will then attract more farmers by producing coffee getting the highest prices, as well as giving high payback rate to the farmers. This can be up to 90% of the sales price after cost of marketing and preparation is deducted.
In the cup this is a super traditional kenyan. Starts with blackcurrant, then moves on to a red wine like acidity, and finishes with a lingering and delicious creamy body. It may well be traditional but what an example of tradition.