Kenya Kagumoini Espresso

About This Coffee

Black tea hits first followed by sumptuous sweet nougat and juicy key lime acidity. Delicious! Grown in the foothills of extinct volcano Mt Kenya, an area defined by high elevation and bright-red, nutrient-rich volcanic soil, this coffee is one of outstanding quality. The cherry is produced by farmers of Kagumoini washing station (Murang’a County). Kagumoini is a washing station (or factory, as they’re called in Kenya) located in Murang’a County in Kenya’s former Central Province. Built in 1994, it is one of four active washing stations owned by the Kamachiria Coffee Farmers’ Cooperative Society (FCS). Over 5,600 producers contribute to the Kamachiria co-op here in Kenya’s central highlights. Most farmers in Murang’a are smallholder cooperative members with the size of farms averaging just one hectare. Coffee is grown as a cash crop alongside food crops like banana, maize, macadamia, avocados and vegetables. Tea and dairy are other important sources of income for these producers. This beautiful lot was processed using the classic Kenyan washed method in which coffee cherries are hand-picked, pulped and left to ferment for 12-24 hours. From here, the cherries are washed. Next, they undergo a second ferment, submerged in water, before being dried on raised beds for approximately 20 days.