At approximately 1,800 M in in the town of Karatina you will find the Kangocho Factory, a co-op with roughly 350 smallholder farmers with close to 175 hectares of coffee. The ripening of the cherry is closely monitored. The red cherry is hand-picked and carried to the wet mill. There the cherries are splayed out on a patio at the wet mill where the cherries are sorted for defects and ripeness before they are brought to the pulping station. The coffee is then placed in fermentation tanks for 24+ hours, after which it is washed and, soaked for 12 hours in a clean water. The coffee is then transferred to the drying beds to dry.
Flavor Notes: Blood Orange + Blackcurrant + White Chocolate
Roast Level: Light
1 Diamond Street, Portland
Daily: 7am to 6pm
67 India Street, Portland
Daily: 7am to 5pm
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