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This coffee became world famous after coffee guru Tim Wendelboe bought it for several years. The location is far away from the well known coffee fields around Mount Kenya and is location nearby the Uganda border. The climate and soil is this North-Western part of Kenya is totally different and that’s also how this coffee tastes. We haven’t tested this coffee thoroughly so we will give a flavour descriptor later on.



Kapsokisio is one of Kenya’s superstar coffee processing factories. The mill has built a reputation for quality over the many years that it has been processing coffee. Kapsokisio is located at the foothills of Mount Elgon, in Kapsokwony town, Bungoma County. The factory was built in 1971. Nowadays, it services about 850 coffee producers in the region. The farms lie at altitudes between 1500 and 1950 meters above sea level.

Kapsokisio processes its coffee the typical Kenyan way, with an eye for detail here and there that greatly improves the cup quality. Before pulping, the cherries are sorted on quality and processed separately accordingly. Next, the cherries are depulped on a disc pulper and fermented under water for 24 to 48 hours. During this fermentation, the water is changed so it stays clean. The parchment is cleaned in the grading channel and soaked for an additional 24 hours prior to drying. On the raised drying tables, shade nets protect the parchment from too hot sun.