Kagere

US$19.44

This Kenyan coffee from the Kagere wet mill has intense fruity and winey flavours of blackcurrants and blackberries with a refreshing and tart acidity.

Additional information

Weight	.311 kg
Dimensions	15 × 7.5 × 23 cm
Cultivar	SL28, SL34, Ruiru 11 & Batian
Flavour Notes	Intense, winey, blackberries & blackcurrants
Producer	Several smallholders farmers
Country	Kenya
Region	Nyeri
Process	Washed
Harvest	December 2021
Roast Profile	Light Roast
Bag Size	250g
Contents	Whole Coffee Beans

This is the first time we buy coffee from the Kagere wet mill. I received a sample from the exporter, Dormans in Kenya along with other samples from wet mills we have been buying from in the past and I was so blown away by the intensity of flavour from this coffee that I could not resist buying the lot. If you love Kenyan coffees as much as I do, then this one is a real treat. It has a super refreshing and tart acidity that is balanced with intense “purple flavours” like blackcurrants, blackberries, red grapes and sour cherries.

I have not personally visited the Kagere wet mill, but in the past we have bought several lots of coffee from the Othaya Farmers Cooperative Society which Kagere is a part of.

ABOUT THE CULTIVARS

This coffee is produced by several hundred farmers, most of them growing the famous Kenyan SL28 and SL34 cultivars. While some have planted newer hybrids like Ruiru 11 and Batian you can clearly taste the clean and fruity flavours in this coffee that are so common for the SL cultivars.

KAGERE PRODUCTION PROCESS

Picking and sorting

The coffee cherries are typically hand picked by the farmers and their family members. After delivering the coffee cherries to the wet mill the good coffee cherries are separated from the inferior ones by hand sorting and they are delivered in separate cherry hoppers.

Depupling, fermenting & washing

The cherries are depulped and graded by using an old Aagard disc de-pulper that uses water and gravity to sort dense beans from less dense beans. Coffee of different grades are moved to separate fermentation tanks where the parchment coffee, with it’s mucilage still on, is dry fermented for about 12-16 hours over night. After fermentation the coffee is washed in clean water and graded once again by gravity. The more dense beans are dried separately from the beans with lower density and inferior quality.

Drying

The coffees are dried on elevated drying tables, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 14 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in conditioning bins before delivery to the dry mill. The coffees we buy from Kenya are always vacuum packed before it is shipped to Norway.

DO YOU SHIP INTERNATIONALLY?

Yes, we are pleased to offer international shipping with either DHL or Norwegian Post (Posten). Unfortunately, due to customs challenges we are not currently able to ship to Brazil, Vietnam, Russia and Greece, but we are working on finding a solution for these countries.

Note: There are some countries we are only able to send to with DHL at the moment as the Norwegian Postal Service is not able to deliver to all countries due to the Covid-19 pandemic. Please check this website if your country is open for postal delivery with normal mail.

HOW MUCH DOES SHIPPING COST?

The shipping cost varies based on how many bags you order and the shipping method you choose. It is calculated during checkout.

Norwegian orders: We use Posten for packages delivered within Norway. With this service you can choose between normal mail without tracking or “Pick-up parcel” with tracking and delivered to your local pickup point.

International orders: Customers based outside of Norway can choose between Norwegian mail service with no tracking or DHL with tracking.

WHEN WILL I RECEIVE MY COFFEE?

Below you will find the estimated shipping times for the two shipping services we offer.

Norwegian Post (Posten)

Norway: 2 – 5 days
United States: 5 – 10 days
Rest of world: 7 – 20 days

EU: Not available.

DHL (Tracking provided)

Europe: 2 – 3 days
Rest of world: 3 – 4 days

Please note that because of varying degrees of lock downs due to the Covid-19 situation, deliveries outside of Norway with postal service may take anywhere from 1-6 weeks. DHL is not affected by this delay in a significant way. However this won’t affect the quality of your coffee. The bags are flushed with Nitrogen gas before they get vacuum sealed which maintains the freshness.

For more information, please see our Shipping Information page. If you still have any question, please send an email to hello@timwendelboe.no.

FILTER

We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.

ESPRESSO

We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Kagere

Kagere is one of 19 wet mills (also called factories) that belongs to the Othaya Farmers Cooperative Society all located around the town of Othaya in Nyeri county. The society was registered in 1956 with just a few hundred farmers but today they have over 15,000 members. The society has a nursery where they plant and grow coffee seedlings that they distribute to their members. They also arrange workshops on a regular basis to train their members in agricultural practices and they routinely train their wet mill managers in order to ensure consistent quality of the coffee processing. Over the years we have seen some spectacular coffees coming from the Othaya wet mills, among them coffees from Ichamama, Rukira and Kagere. Like with most farmers in Kenya, the members of Othaya grow mainly the traditional SL28 and SL34 cultivars but in recent years they have also started to plant the newer hybrids Ruiru 11 and Batian.

Transparency

The farmers sell coffee cherries to the wet mills and deliver cherries several times during a harvest. The farmers are paid a price based on all the coffees they sold to the cooperative that year. The wet mill will process and dry the coffees before they get sent to the local mill for storage. Therefore, the cooperative by law charges no more than 20% of the selling price of the coffee. Most of the wet mills we buy from in Kenya publish the prices they paid for their coffees on their notice boards for the farmers to see and everything is recorded in their accounting. However, I still know that we can get better at providing transparency in Kenya and I really hope to step up our buying protocols and find more long term partners in Kenya in the years to come. All coffees are imported directly to Norway by ourselves.

READ ABOUT TRANSPARENCY

See the mill on Google Maps

Brew Guides

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Kagere