Tegu is the second coffee from Nyeri that we are releasing this year. This coffee immediately stood out to us on the cupping table for its intensity and flavour-dense character. In the cup, we find loads of dark fruit, plum, black currant and ripe berry.
Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.
*PACKT reusable bags currently available for pick-up or Toronto M postal codes ONLY. Bags must be returned to a participating location within 28 days.
By purchasing coffee in Packt you agree to Packt’s Terms of Service (packt.ca/terms).
Producer Tegu Factory, Tekangu Cooperative
Region Nyeri, Kenya
Varieties Batian, sl-34, riru 11, sl-28
Altitude 1800 masl
Tegu factory is one of various processing stations overseen by Tekangua FCS in Nyeri county, and it has been managed by Michael Mwangi since 2010. Tegu shares its name with the nearby river that provides the factory with the water it uses to process coffee cherries. The word Tegu itself is the Kikuyu word for “low place,” the nickname for the surrounding area that is famous for its high-quality agriculture. The quality coming out of the factory is very high, and as result, they are always able to secure prices above the market standard, in fact, in recent years they have been able to return up to 85% of the sale price back to the smallholder farmers that deliver their cherry to be processed.
The world famous coffee growing region of Nyeri sits on the South-Western slopes of Mount Kenya and derives its name of the Masaai word for red - Nyiro - in reference to the region's red volcanic soil.
SL28 and SL34 are the most sought after coffee varieties in Kenya, and in consuming countries have essentially become synonymous with quality Kenyan coffee. In recent years, we have been seeing more Kenyan offerings include the hybrid Ruiru 11 and Batian varieties. These hybrids are more resistant to Coffee Berry Disease and Coffee Leaf Rust than the traditional SL varieties while still retaining high quality potential, making them an important bulwark for producers against the devastating economic effects of crop disease.
16-24 hours fermentation followed by a wash and secondary, 16-18 hour soak in water from the nearby Tegu river. Finally, coffees are dried on raised beds and rotated manually every few hours.