Josh’s Notes:
Bright and zesty this coffee. The aroma starts off chocolatey, then in the brew that falls off to a cup of various red shaded fruits like grapefruit, pomegranate, and a nice bright tomato acidity. That acidity makes the sides of the tongue water. As the cup cools further that classic washed Kenyan flavor comes forth; bright, acidic, and super fun.
Glitch’s Notes:
“Located in the lush hills of Kiambu County, Kenya, Handege is one of the renowned processing stations operated by the prestigious Riitho Cooperative Society, a name synonymous with excellence in Kenyan coffee.
At 1,700–1,800 meters above sea level, the region’s fertile red volcanic soil provides ideal conditions for slow cherry maturation, yielding coffees with bright acidity and complex, layered flavors.
The name Handege originates from the Swahili word “Ndege,” meaning “large bird.” It is said to reference the frequent helicopter departures once seen from a nearby helipad — a symbol of motion and aspiration tied to this land.
After harvest, ripe cherries are carefully hand-sorted, pulped, and fermented for 12–16 hours. The washing process uses fresh river and rainwater from the surrounding area, ensuring clarity and purity in the cup. The beans are then sun-dried on African beds for 14–20 days, with close monitoring of sunlight and temperature to preserve the coffee’s natural character and sweetness.
The result is a cup with radiant acidity reminiscent of grapefruit and tomato, and a crystal-clear sweetness — an expression of Kenya’s finest terroir.
Handege stands as a true embodiment of Kenya’s coffee excellence, continuing to captivate roasters around the world.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Bright and zesty this coffee. The aroma starts off chocolatey, then in the brew that falls off to a cup of various red shaded fruits like grapefruit, pomegranate, and a nice bright tomato acidity. That acidity makes the sides of the tongue water. As the cup cools further that classic washed Kenyan flavor comes forth; bright, acidic, and super fun.
Glitch’s Notes:
“Located in the lush hills of Kiambu County, Kenya, Handege is one of the renowned processing stations operated by the prestigious Riitho Cooperative Society, a name synonymous with excellence in Kenyan coffee.
At 1,700–1,800 meters above sea level, the region’s fertile red volcanic soil provides ideal conditions for slow cherry maturation, yielding coffees with bright acidity and complex, layered flavors.
The name Handege originates from the Swahili word “Ndege,” meaning “large bird.” It is said to reference the frequent helicopter departures once seen from a nearby helipad — a symbol of motion and aspiration tied to this land.
After harvest, ripe cherries are carefully hand-sorted, pulped, and fermented for 12–16 hours. The washing process uses fresh river and rainwater from the surrounding area, ensuring clarity and purity in the cup. The beans are then sun-dried on African beds for 14–20 days, with close monitoring of sunlight and temperature to preserve the coffee’s natural character and sweetness.
The result is a cup with radiant acidity reminiscent of grapefruit and tomato, and a crystal-clear sweetness — an expression of Kenya’s finest terroir.
Handege stands as a true embodiment of Kenya’s coffee excellence, continuing to captivate roasters around the world.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
