Karagoto 2026 | Kenya
Bright & Juicy
Blackcurrent & Grapefruit
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
There are some coffees we’re always happy to see return, and Karogoto is one of them.
As far as Kenyan coffees go, it’s a great example of what keeps us coming back to the region: vivid fruit, beautiful structure and that unmistakable juicy acidity. This lot brings together classic Kenyan varieties SL28 and SL34, alongside Batian and Ruiru 11. SL28 and SL34 in particular are closely associated with the flavour of great Kenyan coffee, prized for their intense fruit character, complexity and bright acidity.
This season’s Karogoto is all about blackcurrant and pink grapefruit. It’s deep and juicy fruit balanced by a bright citrus character that keeps the cup lively and refreshing.
It’s beautiful as a batch brew or pourover, where its fruit and clarity really open up. But heading into summer, we’re particularly excited to drink this one cold. As a cold brew, that combination of blackcurrant and pink grapefruit makes for an incredibly refreshing, almost thirst-quenching cup that carries beautifully over ice.
A returning favourite, and exactly the kind of Kenyan coffee we want around as the days get warmer.
Country/Region:
Elevation: 1,708 masl
Coffee Varietal: SL28, SL34, Batian & Ruiru 11
Coffee Process: Washed
Harvest Year: October 2025 - January 2026
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
VARIETAL DESCRIPTION
Try Something Different
Don't forget decaf
