up on the slopes near karatina in nyeri sits karogoto, a wet mill alive with the work of hundreds of hands. it is part of the tekangu farmers cooperative society, which brings together farmers from across the region. around fourteen hundred farmers are registered, and usually about a thousand of them deliver cherries to the mill each season. each farmer tends a small plot, often less than half a hectare, yet together their work adds up to tens of thousands of kilos of coffee cherries.
the cooperative gives more than just a place to process coffee. it provides training and support, showing farmers how to prune, protect their trees, and care for the land. with the right guidance, a single tree can yield over forty kilos of cherries, compared to just a handful when left untended. for families whose income depends on coffee, that difference is life changing.
at the mill, the process is slow and careful. baskets of cherries are floated in cool water to remove any that are underripe or damaged. the ripe fruit is pulped and then rested overnight in tanks of fresh water to soften the sticky layer around the beans. with the sunrise, the beans are washed clean and carried up to the raised beds where they will dry for two to three weeks in the sun and breeze until they reach the perfect balance of moisture.
karogoto itself is laid out in a way that feels almost like a story. the processing area sits below in the valley, while the drying decks rise above it. once washed, the coffee is pushed uphill through pipes to the beds where it slowly transforms under the watch of the farmers and the mill team. around it all are rolling hills, acacia trees, and bright yellow weaver birds nesting in the branches.
behind it stands people like ephraim maina muthee, the mill manager and a farmer himself. when equipment breaks, he steps in, even cutting short holidays to make sure the work carries on and the coffee remains safe.
all of this care shows in the cup. karogoto coffees are known for their clarity and brightness. here you will taste blackberry and peach, a touch of hibiscus, and the gentle finish of black tea. crisp, clean, and balanced, it is kenya in a cup.
and when you drink it through untold coffee, you are tasting more than flavour. you are tasting the work of farmers who pool their strength, a mill that holds their trust, and a community that keeps finding ways to grow.
coffee details:
 
origin: kenya
region: nyeri county
tasting notes: black tea, peach, brown sugar.
altitude: 1509 - 1700 masl
processing: washed
cupping score: 86.75
varietal: sl28 & sl34