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Kenya Kagumoini Espresso


Blackberry - Lime Fruit Bursts - Red Apple

A classic Kenyan, this coffee is rich and sweet with plenty of moreish acidity.

This coffee was processed using the classic Kenyan washed method, where the coffee cherries are hand-picked, pulped and then 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.

Factory: Kagumoini

Co-op:Mugaga FCS

Region: Nyeri

Altitude: 1500-1750 MASL

Varietal: SL28, SL34, Batian

Process: Washed

Relationship Length: 1st Year

Transparency Report: Available Here.