At approximately 1,800 meters in the town of Karatina, you will find the Kangocho Factory, a co-op with roughly 350 smallholder farmers. The red cherries are hand-picked and carried to the wet mill, where they are splayed out on a patio, sorted for defects and ripeness, and brought to the pulping station. The coffee is then placed in fermentation tanks for over 24 hours, washed, and transferred to the drying beds.
Flavor Notes: Blood Orange + Blackcurrant + White Chocolate
