The Embu region, just by Mount Kenya’s slopes, is known to produce some of the world’s best coffees. The group of small farmers that make up the Kagaari South Farmer cooperative supply the Kangunu Coffee Mill cooperative with their Kangunu AA.

The cooperative’s farmers are supported by Coffee Management Services (CMS), a company that promotes sustainable growth by delivering premium quality at fair prices. Farmers carefully pick the ripe, reddish cherries, which are then delivered directly to the cooperative’s wet mill or handed over to one of four collection points and transferred the same day. The coffee cherries are sorted by hand before they are sliced. After a preliminary cleanse the fruit’s skin is removed, though the parchment and adhering mucus remain on the bean. This beans are transported into the fermentation tank via a flume system. This is where fermentation takes place. The beans are washed and dried after fermenting for around 24 hours.

Ralf Rüller (The Barn Coffee) only roasts single-origin coffee. In order to allow the bean’s complete taste profile to emerge, without changing it, he employs a light roasting style. He uses a Probat roaster from 1955, which was completely overhauled and modernized using the latest technology, a larger cooling plate, and powerful airflow.

The coffee beans are ground and macerated in a fine wheat distillate for 10 days. After the extraction, a gentle distillation takes place in a copper still.

Öhling, Mostviertel, Österreich & Embu County, Mount Kenya, Kenia