This coffee is milled at the Karogoto Factory (washing station/wet mill), one of four
members which make up Tekangu Farmers Society. Karogoto has 1,577 member-
farmers (518 female & 1,059 male producers) with plots averaging about 0.4 hectares. The management team constantly works to improve their sourcing and cultivation systems for traceability and quality control, which are demonstrated through their Rainforest Alliance and Fair Trade certiﬁcations. Ephraim Maina Muthee (factory manager at Karogoto) has worked with the mother cooperative, Tekangu, to fund agronomical training for some of the members, metal drying beds to improve consistency in quality, and water-recycling systems to turn wastewater from coffee processing into drinking water. The ﬁeld supervisory committee is responsible for monitoring operations and supervising ﬁeld agronomic practices to ensure consistent coffee quality and that member farmers are adhering to production regulations. This close relationship between the factory and farmers ensures a lower environmental footprint and higher cup quality leading to above market average prices. In recent years, Karogoto has been able to give more than 85% of the sales price back to its members.
Karogoto is sourced by Grand Paradé. We came across them as we were looking for our next sourcing partner in Kenya and after our ﬁrst conversation with Kavi Bailey (founder), we were certain that Grand Paradé was the one. Kavi’s ﬁerce and unwavering advocacy for farmers runs in her blood. Growing up in Kenya, she saw her father championing for better working conditions and equitable pay for farmworkers. As she was building a successful career on Wall Street, she also felt the need to create something more meaningful back home. Following in her father’s footsteps, she founded Grand Paradé and is raising the standards for the green coffee trade. Grand Paradé Coffee not only pays their farmers signiﬁcantly above Fair Trade prices, but they also take the proﬁts from the sales of their roasted coffee and redistribute it back to the farmers. This fully integrated system gives farmers a ﬁghting chance to build their own wealth.
The acidity and complexity of Karogoto shine on most pour-over methods. We recommend using water that’s on the hotter side (just under boiling temperature) and to keep the total brew time under 4 minutes for a 400 gr brew to extract the best of the kiwi-like acidity and sweet fruit notes. In order to highlight darker molasses and raisin notes, you may stretch the brew time and reduce the water temperature. This coffee has a lively acidity that is citric and kiwi-like with a medium and round body.