Kenya - Kagumoini PB
Kenya - Kagumoini PB
Kenya - Kagumoini PB
Kenya - Kagumoini PB

Kenya - Kagumoini PB

Regular price £9.30 Save Liquid error (product-template line 117): Computation results to '-Infinity'%
87 in stock
Farm Kagumoini 
Region Karatina Town, Nyeri County, Central Kenya 
Varietals SL28 & SL34
Process Washed
Altitude 1,700 - 1800 masl
Cup Score 87
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
Also very complex as espresso with 19g/40ml/27sec

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.
The coffee is handpicked by the smallholder members and delivered to the Kagumoini factory where it is pulped.

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.
Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.
The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 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.
The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.




Inventory Last Updated: Dec 05, 2021

Collect Your Order: Please collect direct from the Roastery. Drop us an email or phone 01256 389 996.

 

Our delivery prices are based on weight.
Your orders are sent out 1st class with Royal Mail up to 1.9kg. Over this weight your items will be delivered by UPS. 
For delivery outside of mainland UK please contact us before placing order.
Please allow 4 working days for delivery as we aim to roast fresh to order.
Our current delivery prices are:

 0 - 1.9kg  Royal Mail 24  £4.20
 1.9kg - 25kg  UPS  £6.50
 Collection Customer collection from Roastery  Free