Katana is a washed Kenyan that cuts clean. Juicy, sharp with bright blackberry, citrus and toffee apple notes.

Katana is produced in Tegu, one of the wet mills run by the Tekangu Farmers Cooperative Society near Karatina in Nyeri. The lot is a mix of SL28, SL34 and Ruiru 11, the classic Kenyan varietals. Founded in 1969, Tekangu represents around 1,200 smallholder members, each typically farming less than half a hectare across five villages. The name Tegu means "low place" and it’s because it’s located in the foothills between Mount Kenya to the north-east and the Aberdare mountain range to the west.

The washed processing is typical of Kenyan coffees. Cherries come in through three centralised collection points, get hand-sorted to pull underripes and overripes, then floated to separate the lower-density ones. From there: cherries are depulped, dry fermented overnight, washed, fermented again under water, washed again, then dried on raised beds on the slopes.

Product shots by Active Frames and Soshana Fernando