Kichwa Tembo means “elephant head” in Swahili, this mark represents the strength in the cups.
Our Kichwa Tembo signature offerings present a classic, hardworking Kenya profile with citrus
fruit like grapefruit, bright and tangy acidity, balanced sweetness, and some of the complexity
expected from a Kenyan. First the coffee is picked ripe and depulped the same day, then it is
normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then
washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is
then spread on raised beds to dry. The Cup: Mild, with some brightness, savory, a touch of tea
and toffee flavors.