Tegu - Kenya

Grown in the highlands of Nyeri County, where fertile volcanic soils meet cool mountain air, this lot from Tegu Factory showcases the clarity, vibrancy, and complexity that have made Kenyan coffees famous around the world.

Located near the town of Karatina, Tegu Factory operates under the Tekangu Farmers’ Cooperative Society, together with its sister factories Karogoto and Ngunguru. Founded in 1969, the cooperative now supports around 1,200 smallholder farmers, most of whom cultivate less than one hectare of land. Each farmer plays an important role in producing coffees that reflect the character of this remarkable region.

The name Tegu, meaning “low place”, refers to its position in the foothills between Mount Kenya and the Aberdare Range. At around 1,700 metres above sea level, the combination of altitude, volcanic soils, and a cool climate creates ideal conditions for coffee cultivation. The slower cherry maturation allows sugars and acids to develop gradually, resulting in the bright, clean, and fruit-driven profiles that Kenyan coffees are known for.

Harvesting is done entirely by hand, with farmers carefully selecting only ripe cherries before delivering them to the washing station. After arrival, the cherries are sorted and processed using the traditional fully washed method. The coffee is pulped, fermented for 12–16 hours, and then soaked in clean water for an additional 24 hours. This careful process helps create the exceptional clarity and brightness that define Kenyan coffees.

The parchment is then dried slowly on raised beds inside covered structures, where it is regularly turned to ensure even drying and protect the coffee from temperature fluctuations and moisture. After 7–15 days, the coffee reaches the ideal moisture level before being milled and prepared for export.