This rich and sweet Kenyan single-origin greets you with aromas of blackberry, milk chocolate, and vanilla bean. We found notes of brown sugar, peach, and nutmeg in the cup accompanied by bright red grape acidity. The body is rich, with a hint of fresh butter and a crisp finish reminiscent of Prosecco.
Producer: Kagumoini Coffee Factory
Farm: Kamacharia Farmers Cooperative Society
Region: Murang'a County
Altitude: 5,740 feet
Varietal: SL28, Batian, Ruiru 11
Notes: Blackberry, Brown Sugar, Prosecco
The Kagumoini Coffee Factory belongs to the Kamacharia Farmers Cooperative Society in Murang’a County, Kenya. The co-op maximizes production by training in Good Agricultural Practices, with application of manure and other inputs when required. The co-op is made up of smallholders growing mainly SL 28, with a small amount of Batian and Ruiru 11 varieties. This area has two harvests, one from March to May, and main harvest season being from October to December.
From the exporters, C. Dorman:
"After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank where the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughout the drying process.
"From funds set aside from the previous year’s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs. The factory is receiving assistance from a field partner; Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming."