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Kristi Kongi (1985). “I think all the world has turned into what I’m seeing” (O’Keeffe).
Kristi Kongi’s artistic practice is characterised by processuality and affectivity, which manifest in a state of constant movement and in the shifting or dissolution of boundaries. 
These landscapes from the work, seemingly ablaze, speak to the aesthetics of the Anthropocene, where collective perceptions of both ecological unease and an uncertain sociopolitical situation have become, through the artist’s perceptual world, a reflection of the contemporary world. Kongi’s colour-rich environments are tangible and clearly defined, yet at the same time abstract and indescribable. Chromatic Drift offers an opportunity to lose oneself in a state of full presence.

LIGHT & JUICY

Origin: Kenya
Region: Nyeri County
Producer: Tegu Factory
Altitude: 1700 masl.
Variety: SL28, SL34, Ruiru 11
Process: Washed
Roast level: Light roast
SCA Score: 86.00 points

The name “Tegu” means “low place,” reflecting its location in the foothills between Mt. Kenya and the Aberdare Range. The combination of rich soil, high elevation, and a cool climate slows the maturation of coffee cherries. This extended development period allows sugars and acids to concentrate, resulting in the bright, citrus-forward profiles that have become synonymous with Kenyan coffees. Located just outside the town of Karatina in Nyeri County, Tegu Factory is one of the largest and oldest wet mills within Tekangu Farmers Cooperative Society. Established in 1969, the cooperative now supports around 1,200 smallholder farmers, most of whom cultivate less than one hectare of land in nearby villages.

Harvesting is done entirely by hand, with farmers selectively picking only ripe cherries before delivering them to Tegu Factory. Once received, the cherries are carefully sorted to remove defects. The coffee is processed using the fully washed method, beginning with pulping and 12-16 hours of fermentation. Afterward, the coffee is soaked in clean water for an additional 24 hours, a step believed to enhance clarity and brightness in the cup. Drying takes place on raised beds inside covered structures, where the parchment is regularly turned to ensure even drying and protect it from heat and nighttime moisture. This stage typically lasts 7-15 days before the coffee is milled and prepared for export.