Iyego AB - Kenya Espresso

The coffee is hand picked by the smallholder members, before being delivered to the Iyego factory where it is pulped and then processed using the washed method.This initially separates the dense beans from the immature mbunis (floaters) using water floatation, which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation lasts for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.

Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of their mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup. This soaking process gives Kenyan coffees their vibrant flavour profiles that they're so famous for.

The beans are then transferred to the initial drying beds where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

This dedication and commitment to quality is rewarded with exceptional tasting coffee. We taste nectarine, mango and lime.