ROGUE WAVE
EDMONTON, CANADA
KANGUYA CHERRY ALE BLACK HONEY 2025
KENYA
PLUM
PINEAPPLE
COLA
BLACK CHERRY
ICED TEA
ORIGIN: KENYA, MURANG’A
FARM: VARIOUS SMALLHOLDERS KANGUYA FACTORY
ALTITUDE: 1900 MASL
VARIETY: SL28, SL34, RUIRU 11, BATIAN
PROCESS: BLACK HONEY
ROAST DATE
DECEMBER 5, 2025
FROM THE ROASTER
THIS COFFEE COMES FROM MURANG’A COUNTY IN KENYA, A RENOWNED COFFEE GROWING REGION AT ELEVATIONS BETWEEN ONE THOUSAND SEVEN HUNDRED AND ONE THOUSAND NINE HUNDRED METERS. RED VOLCANIC SOIL AND A COOL HIGH ALTITUDE CLIMATE CREATE IDEAL CONDITIONS FOR PRODUCING EXCEPTIONAL COFFEE.
THE KANGUYA FACTORY IS WELL KNOWN FOR ITS RIGOROUS QUALITY CONTROL AND CAREFUL POST HARVEST PRACTICES. HUNDREDS OF SMALLHOLDER FARMERS SELECTIVELY HANDPICK RIPE CHERRIES AND DELIVER THEM TO THE FACTORY FOR FERMENTATION, WASHING, AND PRECISE DRYING ON AFRICAN RAISED BEDS. THESE THOUGHTFUL METHODS RESULT IN A VIBRANT CUP WITH BRIGHT ACIDITY, ROUNDED SWEETNESS, AND A CLEAN STRUCTURE. THE FACTORY ALSO PROVIDES SEEDLINGS, TRAINING, AND TECHNICAL SUPPORT TO HELP FARMERS IMPROVE QUALITY AND BUILD A MORE SUSTAINABLE COFFEE COMMUNITY.
THIS SPECIAL KENYA HONEY PROCESS REPRESENTS AN INTERPRETATION OF THE TRADITIONAL WASHED METHOD. FRESHLY PICKED CHERRIES ARE DEPULPED WITH SOME MUCILAGE LEFT ON THE BEANS, THEN SLOW DRIED ON RAISED BEDS WITH FREQUENT TURNING. AS THE MUCILAGE DRIES, ITS NATURAL SUGARS INFUSE INTO THE BEANS, RESULTING IN A CUP WITH ENHANCED SWEETNESS, RICH COMPLEXITY, AND A DISTINCTIVE PROFILE THAT REIMAGINES KENYAN COFFEE.
RECOMMENDATION
RESTING TIME: 2–3 WEEKS
ESPRESSO: 1:2.4–2.6, 92C
FILTER: 1:16–17, 90–92C
