Thumbnail Filmstrip of Kenya AA Kiamugumo microlot Images
About Kenya AA Kiamugumo microlot
Latest arrival May 2021, in vacuum packaging.
The Kiamugumo coffee factory is part of the New Ngariama Farmers Cooperative Society. which has a current membership of about 1,500 local growers. The factory itself, that in other parts of the world is referred to as a wetmill, is situated in Ngariama location, Nyangeni sub-location at Kirinyaga County.
The factory treats all water in soak pits to ensure no contamination runs into the local
waterways, which are a source for drinking water.
The Kiamugumo factory and its local producer farms are situated on the slopes of Mount Kenya. Rich volcanic soil, lots of annual rainfall, and the abundance of highly esteemed SL-28 and SL-34 varieties all lend immense quality to the production of coffee in this specific area. In this area of Kenya, smallholders deliver coffee in cherry to washing stations.
- Country: Kenya
- Grade: AA
- Region: Kirinyaga
- Sub-region: Ngariama
- Producers: Members of New Ngariama Farmers Cooperative Society
- Soil: Red volcanic soils
- Varietals: SL28, SL34
- Processing: Fully washed
- Drying: Raised beds
After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp. The nearest water source is the Kii River. The waste water is cleaned before being led back into nature, which is common at most mills. After washing, the coffee is dried on typical African raised beds, that allow good air circulation between the beans. Beans are dried to between 11% and 13% and then brought to the Central Kenya Coffee Mill in Karatina Nyeri county for grading and sorting. The factory has a heightened awareness of sustainability and has water soak pits away from the its river water source, so waste water does not find its
Cup Characteristics: Vanilla aroma. Succulent, juicy mouth filling coffee with flavors of white grape, green apple and anise. Lemon acidity. A dry, sweet and long finish.
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.
Kenya coffee facts:
Population (2006): 34.7 million People
Coffee Production: 880,000 bags (60 kg)
Country bag capacity: 132 pounds - 60 kg
Domestic Consumption: 50,000 bags
Coffee Export: 850,000 bags
Cultivated Area: 127,000 Hectares (314,000 acres)
Harvests: 2 per year
- Main crop October to December
- Fly crop June to August
Arabica Introduced: Introduced from Ethiopia via Yemen at the end of the 19th century, by the Fathers of the Holy Spirit Congregation. Bourbon varietal introduced from Reunion in 1901 by missionaries. Kent varietal introduced early 20th century from the Indies.
Specialty Coffee Regions: North and northeast of Nairobi; high plateaus surrounding Mt. Kenya. Soil is volcanic.
Grades: AA Plus, AA, peaberry
Farms: About 350,000 farms with an average of 0.2 hectares (about 1/2 acre). 8 major preparation cooperatives.
Botanical Varietals: Bourbon, Kent, various hybrids (SL-28, SL-34, Riuru 11), Blue Mountain (from Jamaica).
One of the great coffee producers. Coffee accounts for 27% of the country's exports and half of their agricultural output. Shading, by banana trees, is a common practice.
Kenya has a weekly auction system that has been in place for many years. It does not provide transparency of revenues to growers and the system is said to be flawed by a complex web of middlemen. There are allegations of corruption as well. The government is working to develop a more direct model whereby growers can offer their coffees more directly to foreign buyers thus reaping a better price.