Kenya AB Kagumoini

About Kenya AB Kagumoini

Latest arrival March 2020 in vacuum sealed bags.

This coffee comes from the Kagumoini Washing Station (regionally called a factory) in Murang'a county. The factory is run by the Kamacharia Farmers Cooperative Society, which was founded in 1993 after the dissolution of two other co-ops in the area. The washing station has 1,384 active members, who bring coffee cherry from small farms to the wetmill for processing. This coffee is fully washed, meaning the outer skin and pulp are completely removed during the washing and depulping process. After pulping, the coffee is fermented in tanks overnight, then soaked again before finally being dried on raised beds.

Sign outside the washing station

There are several varietals in this lot, notably SL28, Ruiru 11 and a little Batian, all hybrids noted for either their drought or disease resistance. They grow in deep, well drained red volcanic soil about 1750 meters above sea level.

Drying tables at the washing station

The long term goal for both the factory and the cooperative is to increase coffee production - they offer farmer training, Good Agricultural Practice seminars and the most current materials on sustainable farming. Members also have access to funds from the previous year's harvest, which can be used for pre-financing school fees, farm equipment, and emergency needs. The factory offers credit and cash advances to farmers as incentives as well. They are currently partnered with Coffee Management Services (CMS), which provides farm management services and marketing.

Factory Manager Geofrey Thuku

• Province: Central
• County: Murang'a
• Altitude: 1750 meters above sea level
• Coffee variety: SL28, Ruiru 11, Batian
• Coffee grade: AB
• Processing: Washed
• Harvest: March-April, September-October

Cup Characteristics: A very complex, sophisticated cup profile. Floral aromas with hints of candy and cinnamon. Tart, tannic stone fruit and blackcurrant flavors.

Roasting Notes: Kenya can be roasted successfully to various roast levels due to the bean density and high elevations where grown. Light roasting, midway between 1st and 2nd crack will produce a more acidic, delicate and flavorful cup; taken to 2nd crack the body becomes considerably more emphasized and the acidity plays a lesser role. But Kenya AA can also be roasted beyond 2nd crack to dark roasted, caramelized levels because there is considerable inherent natural sugar, acidity and bean hardness.