Chepsangor Hills
» Seasonal Espresso «
Summery espresso from Kenya with notes of sweet mandarin, red currant and chocolate.
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Sofort versandfertig, Lieferzeit ca. 2-3 Werktage
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Ready for immediate dispatch, delivery time approx. 2-3 working days.
On-site collection possible - select in checkout.
Kenya
Chepsangor Hills Farm, Nandi County
Chepsangor Hills is a family-run coffee farm in Nandi County in western Kenya - close to the beautiful Lake Victoria, home to long-distance running champions. A woman named Dr. Rosebella Langat and her husband Sami run the farm with about 20,000 coffee trees on an area of about 8 hectares. They grow their own coffee on volcanic soil and work directly with the coffee farmers to find the best available beans and pick them by hand. The farm, which has been run by the Langats since 2016, is located at an altitude of around 1750 meters above sea level. Chepsangor Hills is one of the most professional farms in the region, supported by over 150 coffee farmers. It promotes the sustainable growth of coffee through environmentally friendly and agricultural practices and the use of an eco-depulper.
Varieties
SL-28, SL-34, Batian & Ruiru 11 are 100% Arabica specialties
Process: Natural
Process: Natural
Chepsangor Hills is a selectively hand-picked lot of the kenya-typical varieties SL-28 and SL-34 as well as the newer varieties Batian and Ruiru 11. SL-28 and SL-34 were developed in the 1930s by Scott Agricultural Laboratories (SL for short) as a mutation between Bourbon and Typica. The lot was fermented as a natural. The Langats use a green house with multi-layered sun drying beds on their farm so that the naturals can be dried faster and independently of rain.
Tangarine
×
Red currant
×
Chocolate
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Red currant
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Chocolate
Description
Espresso Recipe
Reviews (0)
Chepsangor Hills
Our first release from the Chepsangor Hills has arrived. It is a Kenya Natural with intense notes of tangerine, red currant and chocolate – a pleasantly sweet coffee with a fruity, chocolaty taste. A balanced acidity and a juicy texture await you in the cup. Sounds just right for a delicious espresso in the sun, doesn't it? By the way, it's an exclusive farm coffee from Western Kenya, produced by Dr. Rosebella Langat, pictured here with green coffee importer Chris.
Kenya AB Quality
Coffees from Kenya are not only very popular with us. They are known for their fine acidity and high flavor intensity, which results in a particularly clean cup. This means that the coffee is free from defects and does not contain any unwanted aromas.
The abbreviation “AB” stands for the quality of the green coffee. Almost every country has its own system for qualifying coffee beans. In East Africa, the following classes are distinguished: AA, AB, A, B, C and PB (the small peaberry beans). Size, shape and the proportion of defective beans are assessed. Kenya AB is one of the highest quality beans. They are only surpassed by the AA category.
The abbreviation “AB” stands for the quality of the green coffee. Almost every country has its own system for qualifying coffee beans. In East Africa, the following classes are distinguished: AA, AB, A, B, C and PB (the small peaberry beans). Size, shape and the proportion of defective beans are assessed. Kenya AB is one of the highest quality beans. They are only surpassed by the AA category.
Specialty coffee made by women
The coffee is mainly harvested by women using careful manual labor. Rosebella has a vision: she wants to help local communities, especially women. For example, they have a compost project for organic fertilizer. The coffee thus stands for sustainable social, ecological and economic empowerment in the coffee world.
Social engagement
0.25/kg green coffee is donated to the NGO Crossroads. Crossroads is a project farm where young people are helped to escape crime. In the mountains of the Nandi Hills in western Kenya, at-risk young people without access to education have been given the chance of vocational training since 2005.
Details
- Fine microlot from Dr. Rosebella Langat’s Chepsangor Hills Farm in the fruity highlands of southwestern Kenya
- Process: Natural
- Choose between 250g, 500g or 1kg – ground or whole bean
- Flavor profile: tangerine, red currant, chocolate
- 100% Arabica coffee, freshly and gently roasted by hand in Berlin-Mitte
- Climate-neutral delivery with DHL Go Green
- For collection on site (Mon. – Fri.):
- Order before 12:00, collection possible from 14:00
- after 12:00, collection the following day
Sustainable cultivation and quality awareness
As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a specialty coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the laborious harvesting by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural aromas can fully develop without any unwanted acidity. To achieve a pronounced body and a versatile taste profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasize the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.
Espresso Recipe
Calibrated by Head Barista Valeriia Kutuzova
Standard espresso machine temperature setting: 93.5 ° C
Requirement: 18g portafilter (basket), double portafilter spout
Recipe
| Dose in | 20g |
| Extraction time in seconds | 27-28 |
| Dose out | 40g |
Freezing Date
| 22-33 Days after Roast Date |
Taste Balance
| Sweetness (low to high) | High |
| Acidity (low to high) | Medium-Low |
| Bitterness (low to high) | Low |
| Texture | Silky |
| Weight (low to high) | Medium |
| Finish (short to long lasting) | Long, chocolate, cocoa |
Flavour
| Tangerine, Red Currant, Chocolate |
Milkweight
| Normal milk & Oat milk 110g |
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Phone Hours Monday - Friday (10:00 am - 6:00 pm)
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