This lot from the Handege Factory is clean and punchy, with lovely tropical fruit flavors balanced by rich vanilla cream. Operated by the Ritho Farmer’s Cooperative Society, Handege serves the surrounding community in Kiambu province, processing the many smallholders’ crops into daylots. 

Because of this unique structure in Kenya, the focus on improving coffee quality is centered on processing, rather than terroir. Handege is no exception, coming to us clean as a whistle, thanks to the 72 hour process used by most Kenyan factories. The 72 hour process is so named for its length, much longer than other washed coffees, which is broken up by multiple fermentation stages. This extended washing process ensures no remaining mucilage on the beans, preventing any off flavors from the extended fermentation.