• Kenya Kangunu coffee beans
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Kangunu

Kangunu

Tasting Notes: Cranberry | Black Cherry | Maple Syrup
Perfect For: A bright, complex, juicy filter
All our coffees are roasted to work beautifully for all brewing methods, however some are especially well-suited to a particular brewing method.
Roast: Light ⓘ
Origin: Kenya
Paid Above Fairtrade Min: +150%
Percentage paid above the Fairtrade minimum price to the producer.
Size
Grind
£13.50
Sale Sold out

Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch. All orders sent via a tracked service.

Free UK delivery when you spend £25 more more.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

Free UK delivery when you spend £25 or more

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  • About Kangunu | Kenya

    We first visited the Kangunu co-operative in December 2016 and have been buying their coffee every since. This is an AA bean-size lot produced using the classic Kenya washed method. Coffee is pulped, dry fermented, and then washed in grading channels to separate the high-density, best-quality beans.

    We love the tasting notes that include cranberry, black cherry and a maple syrup like sweetness.

  • Coffee Info

    Tasting Notes: Cranberry | Black Cherry | Maple Syrup
    Processing Method: Washed
    Varietal: SL28, SL34, some Ruiru and Batian
    Importer: Horsham Coffee Roaster

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Coffee drying on tables at Kangunu washing station in Kenya

The Producer

Kangunu

We first visited the Kangunu co-operative in December 2016 and have been buying their coffee every since. They produce some of the best Kenyan coffees and we are very excited to have this AA large bean size high cup score lot from the most recent harvest.

Learn more about Kangunu

Coffee Origin

Kenya 🇰🇪

Kenyan coffee tends to showcase bright, juicy flavours with high acidity. The varietal, high altitude, volcanic soil, climate and processing are all key factors that contribute to the unique Kenyan flavours profile. Discover more about Kenya's history, processing methods and flavours on our Kenyan coffee guide.

Learn more about Kenya

Processing Method

Double Soaked Washed

The double-soaked-washed process is a traditional technique where coffee is soaked in clean water for an additional period after initial fermentation and washing. This stabilises moisture and removes final impurities, resulting in an exceptionally bright and well-defined cup.

Coffee Varietal

SL28 and SL34

Both SL28 and SL34 were developed by Scott Laboratories in Kenya in the 1930s and 40s, selected for drought resistance and high yield. SL28, thought to have origins in a drought-resistant varietal from Tanganyika, is celebrated for its extraordinary cup quality – bold, complex, and bursting with blackcurrant acidity that has become the signature of Kenyan coffee. SL34, likely descended from Bourbon, shares many of those bright, winey characteristics and performs particularly well at high altitudes and in heavy rainfall. Together, they define the renowned Kenyan cup profile.

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