Blackberry, Hibiscus, Blackcurrants

Tim Wendelboe values the coffees from Karogoto for their clean, intense fruity and floral flavours, thanks to the SL28 cultivar and the farmers’ agricultural training. The region’s cool nights and warm days slow ripening, producing sweet and unique coffees. The coffee is hand-harvested and carefully sorted, with cherries undergoing a 12-16 hour dry fermentation before washing and grading. After drying on elevated tables for 10-14 days, the coffees are vacuum-packed for shipment to Norway.

Blackberry, Hibiscus, Blackcurrants

Tim Wendelboe values the coffees from Karogoto for their clean, intense fruity and floral flavours, thanks to the SL28 cultivar and the farmers’ agricultural training. The region’s cool nights and warm days slow ripening, producing sweet and unique coffees. The coffee is hand-harvested and carefully sorted, with cherries undergoing a 12-16 hour dry fermentation before washing and grading. After drying on elevated tables for 10-14 days, the coffees are vacuum-packed for shipment to Norway.