Kenya AA Kaganda

About Kenya AA Kaganda

CLOSEOUT.  Arrived late September 2022, in vacuum sealed packages. Still cupping very well at the end of October 2023 and now a closeout to make room for newly arrived coffee.

Kaganda is a washing station in Muranga Country, Central Province Kenya; in Kenya these stations are referred to as factories. This district, like the Nyeri District, is known for complex, flavorful coffees with intensity. Kaganca is owned by the Kaganda Farmers Coorperative Society and its membership of about 1050 independent smallholder farmers.  The factory was established in 1970 and sits on a 5 acre piece of land serving Gathiru, Gathaithi, Gathambara,Gatuongo and Kagaa villages.  In this locale, as in other top coffee growing areas of Keny like Nyeri and Embu, farmers plant other crops in with the coffee trees, like macadamia, bananas, corn and beans. 

Kenya has a unique double soak washing process. Washed coffee is distinguished by the clarity of the flavors and attributes that it can achieve. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying. During wet processing, the pulp is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. The method and supervision of fermentation can make or break a coffee's final outcome. These coffee cherries were hand sorted by the farmers before they went into production. After their skins were removed the coffee was put into fermentation tanks where it was stored at least overnight, then washed, soaked and spread on drying tables. Once on the tables frequent turning is required until the coffee reaches the desired moisture level of 11-12%. Lastly the coffee, in its parchment parchment gets stored to rest until delivery to the dry mill.

Dried coffee in its parchment husk. It will be rested for 6-10 weeks before heading to the drymill.

This lot is comprised mainly of SL-28 and SL-34 varietals, Bourbon derivatives, that were developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor and wine-like acidity.

• Washing Station/Factory: Kaganda
• Coffee Cooperative: Kaganda Farmers Coorperative Society
• District: Muranga County
• Division: Kiharu
• Altitude:  1800 Meters above sea level
• Coffee Variety: Mostly SL28, SL34
• Shade Trees:  Gravellea, Macadamia
• Soil:  Red volcanic
• Processing: Washed

Cup Characteristics:  Interesting and complex layered flavor profile showing plum, pipe tobacco, vanilla with a soft finish that ends with a dry, black tea tannin tightness.  

Roasting Notes: Beans are hard and dense and can be roasted to a variety of darkness levels. Most floral and delicate notes will be presented at City+ to FC range. The delicate nuances of this coffee will present themselves at lightly roasted levels but be sure to have a full first crack. Some may prefer to finish the roast at the first sound of second crack. Behmor users try P1 or P3, or, switch to manual and increase drum speed in the latter part of the roast.