KENYA JEGEGO

Seven years ago Reuben Betts and his family decided to plant coffee on their estate in Kericho County. On first glance that may seem unremarkable, but Kericho County is the Tea Capital of Kenya, producing some of the best tea leaves in Africa. This diversion into the bean industry is reaping rewards, as the Kenya Jegego is bursting with fruit sweetness. Aromas of strawberry and vanilla join flavours of cherry, apricot, tangerine and dark berries, with bright grapefruit acidity, silky body and a sweet blood orange finish.

COFFEE ORIGIN

Country:  Kenya
Region: Kericho County
Town: Fort Ternan
Producer: Reuben Bett
Farm: Jegego Estate
Varietals:  SL28, Batian
Process: Fully washed 
Altitude: 1800 – 1900 metres above sea level

Kenya has produced spectacular coffees for a very long time. Whether it comes in the form of winey blackcurrant flavours from Nyeri, citrus forward fruitiness from Kirinyaga, or a heady floral brew from Kiambu, the reputation of Kenyan coffee is well earned. Kenya Jegego is a new addition to this star roster of growing regions, coming from Kericho County. Kericho is Kenya’s Tea Capital, and home to some of the largest and most productive tea estates in all of Africa. Coffee is still a niche side venture in Kericho, but judging from the Jegego, it won’t stay that way for long.  

TASTING NOTES & CUPPING PROFILE

Aromas: vanilla, strawberry
Flavours: cherry, apricot, tangerine, dark berries  
Acidity: bright grapefruit 
Body: medium silky
Aftertaste: sweet blood orange  
Cupping Score: 84.75

Kenya Jegego begins softly with vanilla and strawberry aromatics before launching into a cavalcade of fruit flavours. Bright tangerine melds with gentle apricot, while cherry and dark berries add a syrupy sweet depth. The mouthfeel of Jegego is silky smooth, and the bright grapefruit acidity is a refreshing counterpoint to all that fruit bonbon flavour. Finishing in sweet blood orange, the Jegego is complex and dense, a riot of fruitiness in each sip.

BREW GUIDE

Flavour profiles for different brewing methods:

Espresso: Rich and heavy, blackberry and cherry jam flavours. 

Stovetop: Dense and syrupy, lots of berries, grapefruit finish. Make sure you remove the mokapot from heat quickly to keep the brew sweet.

Pourover: Can throw a little sharp if brewed quickly, pour slower with more pulses for peak sweetness and delicate apricot. Do not go finer, this coffee is super dense and it will just choke up the pour.

Aeropress or Plunger: Great for people who love fruitiness but have less tolerance for acidity. Full immersion brewing brings out all the sugars and blunts any sharp edges. You can tweak the balance with brew time, letting it sit longer for smoother sweetness, and plunging faster for fresher flavours.