Kenya Kagumoini AA (filter)

Located in the heart of Murang’a County, the Kagumoini Coffee Factory reflects the collective effort of 1,384 smallholder members of the Kamacharia Farmers’ Cooperative Society. This lot shows how Kenyan high-altitude practices can produce an exceptional cup. The coffee is cultivated at 1,750 m.a.s.l. in deep, fertile red volcanic soils. This nutrient-rich environment, combined with a mild climate of 16–26°C and 1,100 mm of annual rainfall, creates ideal conditions for slow cherry ripening. This slow development is key to the dense, complex sugar profile found in the classic Kenyan varieties grown here: SL 28, Ruiru 11, and Batian. Once the cherries reach peak ripeness, they are taken to the factory for traditional wet processing. The cherries are pulped with fresh water and fermented overnight to break down the mucilage, developing the vibrant acidity Kenya is renowned for.
After fermentation, the parchment is carefully cleaned and soaked in fresh water. The coffee is then spread across raised drying beds, promoting even airflow and precise moisture reduction under the African sun.