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 Central provinces like Nyeri and Kirinyaga, proudly boasting 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 further afield to show you that there’s no such thing as a typical Kenyan coffee. And first up, is Chepnorio.
Vespertine – evocative of soaking up the last rays of sunshine while sipping zesty pre-dinner cocktails and getting lost in discussions about love, life, and Wangechi Mutu’s art.
Do: Enjoy this coffee with friends and something savoury.
Don’t: Be fooled into thinking great Kenyan coffees only hail from its central regions. Chepnorio is located in Kericho, in the west – closer to Lake Victoria – and offers a rich, elegant profile brimming with juicy stone fruit, nectarine, pomegranate juice and molasses, amaro, lingering caramels, cranberry sauce, deep wines like cabernet franc, and fine black teas.
The perfect summer espresso, it’s time to add Chepnorio to your favourite Kenyan coffee list.
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