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Kenya

Handege

We find flavours of yellow peach, berries, port

Body     Acidity
Roasted omni for filter and espresso

Handege is a relatively small factory in the Kiambu region, with an annual production of about 150 metric tons. The name comes from the Swahili word Ndege, which means aeroplane.

At the factory cherries are pulped, fermented and washed, before being sun-dried on raised African drying tables. The dry parchment is then taken to a dry mill for hulling and grading after which it is taken to a secure warehouse prior to Auction.

The Handege Coffee Mill or ‘factory’, is part of a larger producer cooperative known as Ritho Society.

Founded in 1972, Ritho works with coffee factories throughout Kiambu county, and also works with Wamaguma factory.

The soil around the Kiambu region are rich with red volcanic rock, black cotton and patches of loam – perfect for coffee production. Annual rainfall of around 100cm each year ensures the soil is well saturated.

Similarly to other factories and estates in the same area, there is a wide range of native shade trees and the area hosts all sorts of wild animals such as antelopes, hyenas, porcupines, squirrels, anteaters, monkeys and many others.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

Handege Coffee Factory

Country

Kenya

Region

Kiambu County

Altitude

1600-1800m above sea level

Varietals

SL28, Ruiru 11

Process

Washed

Harvested

December 2018

Body

Medium

Acidity

Bright

Tasting notes

Yellow peach, berries, port

Roast style

Omniroast

Map showing location of Kenya Handege

Varietals

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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