Chepnorio AA | Kenya
£20.00
Additional information
Coffee Details
- Varietal
- Variety not specified
Rest guidance
Recommended rest: 2 weeks from roast.
Based on the roaster's recommendation.
About Ilse Coffee
Founded in 2019, Ilse showcases distinctive coffees and the people behind them. Rebecca and Lucas bring a focus on meaningful relationships, careful sourcing and roasting that respects each producer’s work. Every lot is chosen for its quality and individual character, with the aim of revealing more of what...
Roaster notes
THE CUP
Balanced and clean. Plum, grape, and black currant lead the way, supported by a rich, syrupy honey-like mouthfeel. Classic Kenyan acidity meets an approachable sweetness that makes this lot both vibrant and versatile.
THE ORIGIN
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Washing Station: Chepnorio
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Region: Ma-gire, Kericho County, Kenya
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Altitude: 1,700 masl
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Varieties: SL-28, Batian, Ruiru 11
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Harvest: December 2024
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Separation: AA
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Process: Washed (24h underwater fermentation, 13–15 days raised-bed drying)
THE PRODUCERS
The Chepnorio Farmers Co-op was founded in 1985 with just 30 members. Today, it has grown to around 400 members who farm small garden plots, delivering cherry to the station. A new facility opened in 2017 has helped drive both quality and production, significantly improving outcomes for farmers and their families.
THE PROCESS
Ripe cherries are floated to remove defects, depulped, and density-sorted. Seeds ferment underwater for 24 hours, are rinsed and soaked multiple times to fully remove mucilage, then dried on raised beds for 13–15 days.
WHY ILSE LOVE IT
Ilse's first time working with coffee from Western Kenya, and it’s a revelation: all the acidity and fruit character we love from Kenya, wrapped in balance and sweetness. A standout introduction to Kericho County.
Flavour Notes: Plum, Grape, Dark Honey
What is the roast recency?
Ilse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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