AA Field Blend by Tekangu / Tegu
AA Field Blend by Tekangu / Tegu
Washed · Kenya
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Glance
Glance
A vibrant washed-processed coffee with sparkling and juicy notes produced by Tekangu / Tegu in Nyeri, Kenya
Whole Bean | Filter / Modern Espresso
Technical Details
Technical Details
Factory | Tegu
Producer Group | Tekangu (FCS)
Origin | Kenya
Region | Nyeri
Elevation | 1800m
Varietal | SL-28, SL-34, Ruiru 11, Batian (AA Field Blend)
Process | Double Washed
Fermentation | 16-24hr
Drying | 21 Days Raised Beds
Sourcing + Price Transparency
Sourcing + Price Transparency
Sourced by: Apex Coffee Imports
F.O.B | 12.76/kg USD
We paid | 25.36/kg CAD
* Please note, this does not include the costs associated with running our business & all numbers are based on information we have available to us.



Sensory
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Currants & Star Fruit
A vibrant and juicy acidity & unique sweetness.
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Lavender
Subtle floral undertones.
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Sparkling Wine
A light and sparkling structure.
Learn
Coffee Varietal
AA Field Blend: SL-28, SL-34, Ruiru 11 & Batian
This is a classic Kenyan Field Blend of the SL-28, SL-34, Ruiru 11 & Batian coffee varietals. ‘AA’ represents a degree of sorting, being the largest beans (seen as the highest quality in Kenya). SL-28 & SL-34 were developed in the mid-20th century by Scott Agricultural Laboratories, often prized for their vibrant acidity and sweetness. With Ruiru 11 & Batian being more balanced in profile and offering producers plants with higher resilience to pests & climatic changes. This Field Blend is very common across Kenya and is a large contributor to the quality of Kenyan coffee.
Processing
'Washed'
This is a processing method where the coffee fruit is removed from the seed and all the sugars are washed away. This process typically involves a short fermentation time to help the sugars break down before washing.
Kenya has a unique approach to washing where the coffee undergoes an initial soak or second washing. Sometimes reffered to as 'Double Washed'.
How this coffee was processed:
During harvest season, smallholder farmers deliver ripe coffee cherries of the SL28, SL34, Ruiru 11 & Batian varieties to Tegu for processing. The coffees are sorted to ensure quality before de-pulping and further processing. After a 16-24 hour fermentation, the coffees are washed and soaked (second wash) in separate tanks, helping to develop the recognizable crisp acidity usually found in high-quality Kenyan coffees. Finally, the coffee is shade dried on raised drying beds and manually rotated every few hours.
Producer Group
Tekangu FCS
Tekangu FCS (Farmers Cooperative Society) is currently made up of 1200 member farmers, each with around 100 trees.
This information has been provided to us by our importer.
Processing Station
Tegu Factory
The Tegu factory is part of the Tekangu FCS in central Kenya. “Tegu” translates to "low place”, which comes from the name of a river nearby that’s famous for its fertile land in agricultural production.
This information has been provided to us by our importer.

Brew
Ratio | 1 : 16.5 / 12g : 200ml
Water | Filtered at 95°c
Timing | 0:00s → 1:00s → 1:40s
Structure | 60ml → 120ml → 200ml