Kenya Tegu AB

In the highlands of Kenya, where fertile volcanic soils meet cool mountain air, Tegu Factory produces coffees that are widely recognized for their clarity and vibrancy. Situated near the town of Karatina in Nyeri County, this washing station operates under the Tekangu Farmers’ Cooperative Society, alongside its sister factories Karogoto and Ngunguru. Established in 1969, the cooperative now supports around 1,200 smallholder farmers, most of whom cultivate less than one hectare of land across nearby villages.

The name “Tegu,” meaning “low place,” reflects its geographical setting in the foothills between Mount Kenya and the Aberdare Range. At an altitude of approximately 1,700 meters above sea level, the region benefits from conditions ideal for coffee cultivation. The combination of rich soil, high elevation, and a cool climate slows the maturation of coffee cherries. This extended development period allows sugars and acids to concentrate, resulting in the bright, citrus-forward profiles that have become synonymous with Kenyan coffees.

Farmers supplying Tegu grow a mix of traditional and modern varieties, including SL28, SL34, Ruiru 11, and Batian. The SL varieties, originally developed by Scott Agricultural Laboratories in the early 20th century, are prized for their deep root systems and resilience in water-scarce conditions. In contrast, newer cultivars such as Batian and Ruiru 11 were introduced by the Kenya Coffee Research Institute to improve disease resistance and productivity. Both are capable of producing cherries within just two years, offering farmers a faster return while maintaining quality potential.

Harvesting is done entirely by hand, with farmers selectively picking only ripe cherries before delivering them to Tegu Factory. Once received, the cherries undergo meticulous sorting to remove defects. Processing follows the fully washed method, beginning with pulping and fermentation lasting between 12 and 16 hours, depending on environmental conditions. After fermentation, the coffee is soaked in clean water for an additional 24 hours—a practice that not only stabilizes the coffee but is also believed to enhance cup clarity and brightness.

Drying takes place on raised beds inside covered structures, where the parchment is carefully managed. Workers regularly turn the coffee to ensure even drying and protect it from excessive heat during the day and moisture at night. This stage typically lasts between 7 and 15 days. Once dried, the parchment is milled and prepared for export.

AeroPress Brewing Recipe

What you’ll need:

• An AeroPress brewer and a sturdy carafe or large enough cup (while you don’t need to use too much force, we find that a very delicate carafe or cup feels a little risky when plunging so something more solid is best)
• AeroPress filters
• Ground coffee (medium-fine)
• Scale
• Timer
• Hot water just off the boil (or between 93 - 96°C).
  

Because the AeroPress is a smaller brewer, we usually recommend 15g coffee to 240g water using the 1:16 ratio.

Regular method:

1. Boil your kettle and, while that’s happening, set up your AeroPress: Add a paper filter to the cap and screw it into the main brew chamber, then place both onto your carafe or mug on the scale. Add some hot water to rinse the filter and pre-heat the brewer and the receptacle (remember to discard before brewing!)
2. Tare the scale and add 15g of coffee (your AeroPress came with a very handy funnel for this situation). Tare again.
3. Start your timer, and pour about 25g of water to saturate the coffee. After 45 seconds, pour in the rest of the water.
4. Add the plunger to the top, remove from the scale, and wait.
5. At 1:45, start to gently but firmly press the plunger all the way down.

Inverted method:

1. Boil your kettle. Meanwhile, set up your AeroPress: connect the plunger part to the brew chamber, lining up the silicone seal roughly with the number 4. Place the brewer on the scale with the open flared end facing upwards.
2. Tare the scale and add 15g of coffee. Tare again.
3. Start your timer and pour in roughly 25g of water, saturating the coffee. After 45 seconds, pour in the rest of the water until you have 250g.
4. At 1:45, place a filter in the cap and screw it onto the brewer. This step is extremely important when using the inverted method—don’t forget!
5. Carefully and quickly flip the AeroPress over and place on the carafe or mug (pro tip: you can turn your mug or carafe upside down and hold it in place while flipping to lessen the risk of spills).
6. Remove from the scale and if you haven’t already, place atop your carafe or mug. Then, gently but firmly press the plunger all the way down.

Notes:

• The original AeroPress is quite small, making enough for about one cup. If you’re sharing with a friend, you can lower the ratio by adding double the coffee but the same amount of water to make a concentrated brew, which you can then dilute afterwards by adding more hot water.
• If you find that your ground coffee makes a bit of a mess when pouring into other brewers like the Kalita Wave or the Hario V60, the AeroPress dosing funnel can be used for these too!

Don't have an AeroPress? Check out our other brewing guides on our blog post, 'How To Brew Coffee at Home.'

Up there with the most renowned coffee producing regions, Kenya is the world’s 16th largest grower and the fifth largest in Africa.

Kenya’s coffee history, like so many producing countries around the world, is inescapably linked to colonialism. Although it shares a border with Ethiopia, widely believed to be the birthplace of coffee, the plant was only brought to Kenya by missionaries in the late 19th century. Under British colonial rule, coffee was concentrated on British-owned private estates and grown primarily for export. The Coffee Act of 1933 established a Kenyan Coffee Board, and in 1934 an auction system was created to centralise the sale of coffee, a system that is still in use today.

The Mau Mau rebellion of 1952-60, which led to the country’s eventual independence, provided the impetus to transfer control over coffee production from Britain to the Kenyan people. Since then a series of reforms has allowed Kenyan producers more control over their production, and the country’s research establishment has encouraged constant quality improvements.

The Kenyan grading system uses size as the primary indicator, with AA including the largest and AB the second largest beans. Of course there are many other factors involved in a coffee’s quality aside from bean size, and many experts now regard AB as the superior grade for Kenyan coffee.

Did you know?

• Coffee grown in the foothills of the extinct Mount Kenya is highly sought after, due to lush red volcanic soil high in nutrients and organic matter that provide the perfect growing medium.
• Smallholders often grow coffee alongside other cash crops such as potatoes, bananas, mangoes, and avocados in addition to livestock.
• Like so many other coffee regions around the world, Kenya is at serious risk from climate change. Coffee is a delicate plant and extremely susceptible to adverse climate events. Rising temperatures, lack of rain, and generally erratic weather patterns are causing devastation for many producers worldwide. The berry borer beetle and diseases such as coffee leaf rust have impacted Kenyan farms at ever higher altitudes.

Sources: Mercanta, The World Atlas of Coffee, Deutsche Welle, Wikipedia, World Coffee Research

Our speciality coffees are 100% traceable and ethically sourced. We work direct with farmers, or through trusted partners, to bring you the best coffee from around the world.

Sourced in partnership with: Falcon Coffee
Importer relationship length: Since 2015