Overview

The **Kenya Kachunyu Specialty Coffee** is a pristine, high-grade lot sourced from the Kachunyu Factory (washing station) in Kenya's Murang’a County. Kenyan coffee is globally recognized for its vibrant, structured acidity and complex savory notes, and the Kachunyu lot is a prime example. Processed using the classic **Kenyan Washed** method, which involves a double fermentation, the cup achieves exceptional clarity. The profile is marked by intense notes of **blackcurrant**, a savory hint of **tomato leaf**, and a bright, effervescent **grapefruit** acidity. With a juicy, syrupy body, this coffee is a powerful and unique filter brew, beloved by those seeking high-impact acidity.

Origin, Factory & Processing

Kachunyu Factory processes cherries from hundreds of small-holder farmers growing SL28 and SL34 varietals—the high-yielding, prized Bourbon mutants that define the Kenyan profile. Cultivation occurs at high altitudes ($1,600 \text{m}$ to $1,800 \text{m}$).

The **Kenyan Washed** process is highly specific:

1. **Depulping & Dry Fermentation:** Cherries are pulped and dry-fermented overnight.
2. **Washing & Second Fermentation:** The mucilage is partially washed, and the beans are often subjected to a second, shorter underwater fermentation (soaking).
3. **Drying:** Finally, the beans are slowly sun-dried on raised beds.

This double fermentation is responsible for developing the signature savory, tomato-like, and highly complex blackcurrant notes found in top-tier Kenyan lots.

Taste Profile & Acidity

The cup profile of the **Kachunyu** is bold and structured. It opens with an unmistakable, juicy **blackcurrant** (cassis) flavor. The complexity is added by a slight **savory** or herbal note, often described as **tomato leaf** or rhubarb. The acidity is its defining feature: **vibrant, high-frequency, and sparkling**, similar to **pink grapefruit**.

It possesses a **juicy, syrupy, and substantial body**. The finish is long, complex, and memorable. This is a brilliant, high-acid coffee that truly shines when brewed as a black filter coffee.

Quick Specs

• Flavour Notes: Blackcurrant, Tomato Leaf, Grapefruit, Juicy Body
• Origin: Murang’a County (Kachunyu Factory), Kenya
• Process: Double Washed (Kenyan Method)
• Variety: SL28, SL34
• Roast Recommendation: Light Filter Roast

Roast Profile Recommendations

A **Light Filter Roast** is essential. The dense Kenyan bean needs sufficient heat, but development must be stopped quickly after the first crack to preserve its signature high acidity and complex fruit/savory notes.

• **Development:** Aim for 1:00–1:30 minutes post-first crack.
• **Goal:** Maximize vibrancy and structure.