This coffee is bright, juicy, and sweet with tasting notes that remind us of:

Blackberry, Honey, Nectarine, Lime, Hibiscus

Origin: Kenya
Farm: Kagumo Factory
Farmers Co-op: : Mutira Farmers cooperative Society
Region:  Gitugi Town, Muranga
Harvest: 2022/23
Variety: SL28, SL34 + Ruiru 11
 + BatianElevation: 1750 MASL
Process: 12 Hours fermentation, dried on raised bed for 7-15 days

340g and 1KG - Whole Bean

 More about the this coffee:

Kagumo Coffee Factory is located in Muranga District, Gitugi location of Mathioya Division near Muranga town (10 kms from town). It was established in 1980s and rests on an 3.2 hectare piece of land serving Kiangoma, Gathiraini, Ruiru and Nyangiti villages. Currently it is affiliated to Mutira Farmers Co-operative Society whose membership stands at 300.

Kagumo Coffee Factory is managed by John Muchir and his team of 3 permanent members of staff. The area experiences a biannual production cycle with the early harvest being from March-May and the late second season being November-January.

After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Waste water is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.