Kenya · Nyeri
Tegu is a factory, or washing station, in Nyeri, Kenya: classic blackcurrant, plum and grapefruit with juicy acidity. Why factory names matter on Kenyan coffee.
Tegu is a factory — Kenyan for washing station — in Nyeri county, serving smallholders on the slopes below Mount Kenya.
Classic Nyeri intensity: blackcurrant, plum, grapefruit, a savory tomato edge, and the mouth-watering acidity that defines Kenyan coffee. Heavy syrupy body underneath.
Kenyan coffee is traded by factory through the Nairobi auction, and lots carry the factory name. Since each factory serves hundreds of smallholders and processes to its own standard, the name is a genuine quality signal.
Experienced buyers navigate Kenyan coffee by factory rather than by county.
Kenyan washing uses a distinctive process: ferment, wash, soak in clean water for a further period, then dry. That intermediate soak is widely credited with the clarity Kenyan coffee shows, and it is unusual outside East Africa.
SL28 and SL34 predominantly, with Ruiru 11 increasingly present as farms replant against disease.
Filter, light roast, a clean brewer. Grind finer than usual and brew hot, at 94 to 96 °C (201 to 205 °F) — Kenyan beans are dense and under-extraction turns the acidity sour rather than bright.
The equipment this actually requires — not a shopping list, the shortest route to doing it properly.
60° cone · spiral ribs · 1–4 cups
A transparent cup, and an unforgiving one to brew. Ceramic holds heat where plastic does not — and the open bottom means your pour, not the dripper, decides the coffee.
Best for: Someone who wants to taste what a single-origin coffee is actually doing.
64 mm (2.52 in) flat burr · filter only · single dose
64 mm (2.52 in) flat burrs, near-zero retention and a footprint the size of a mug, built for filter and honest about not doing espresso. For pour-over it is built for a clear, even grind.
Best for: V60, Chemex, AeroPress and batch brewing, where clarity is the whole point.
0.9 L · ±1 °C (±1.8 °F) hold · counterbalanced gooseneck
The best-pouring kettle sold, and the hold function matters more than the thermometer. Expensive for boiling water — but if you brew pour-over daily, it is the accessory that most improves the cup.
Best for: Daily pour-over, where flow rate is the variable you are trying to control.
