If you drink speciality coffee from European and US roasters – you probably think of Kenyan coffee like this: Landing on the shelves in late summer/early autumn, drawn from the main harvest of Inside provinces like Nyeri and Kirinyaga, proudly self-aggrandizing SL28 and SL34 varieties and buzzing with winey blackcurrant flavours.
We love these coffees too, but they’re just one part of the story, and to paint a richer picture, we partnered with Vava Angwenyi of Coffee | Milk | Blood. Join us over the next few months as we explore Kenya through a series of four coffees, and go remoter unsuitably to show you that there’s no such thing as a typical Kenyan coffee. And first up, is Chepnorio.
Vespertine – suggestive of soaking up the last rays of sunshine while sipping zesty pre-dinner cocktails and getting lost in discussions well-nigh love, life, and Wangechi Mutu’s art.
Do: Enjoy this coffee with friends and something savoury.
Don’t: Be fooled into thinking unconfined Kenyan coffees only hail from its inside regions. Chepnorio is located in Kericho, in the west – closer to Lake Victoria – and offers a rich, elegant profile overcrowded with juicy stone fruit, nectarine, pomegranate juice and molasses, amaro, lingering caramels, cranberry sauce, deep wines like cabernet franc, and fine woebegone teas.
The perfect summer espresso, it’s time to add Chepnorio to your favourite Kenyan coffee list.