|Region||Karatina Town, Nyeri County, Central Kenya|
|Varietals||SL28 & SL34|
|Altitude||1,700 - 1800 masl|
Cup Profile: From tasting this ecstatic coffee at our roastery we’ve experienced a clean & complex mouthful of dark berries including blackcurrant, raspberry & cherry. A mouthfeel of dark chocolate and finish of lavender.
Brewing: This bean is suited best as filter from AeroPress/V60. We’ve had great results using V60 at 16g/240ml with a total time of 2:40min
The Kagumoini - a cooperative of the Mugaga Society is situated on the slopes of Mount Kenya and Aberdares mountains in the Central Province; comprising of around 1000 members. The region has red volcanic loam soils and good rainfall. The SL28 & SL34 varietals are grown under shade.
Smallholders also grow tea, maize, beans, bananas and vegetables. Kagumoini Factory has several initiatives aimed at uplifting the living standards of its members and employees. These include: Credit facilities for school fees and medical emergencies, provision of farm inputs on credit and field days to train farmers on better farming methods.
This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank.
This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.
This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.
The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed.
This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period.