Located in the heart of Murang’a County, the Kagumoini Coffee Factory represents the collective dedication of 1,384 smallholder members of the Kamacharia Farmers’ Cooperative Society. This lot is a testament to the high-altitude potential of Kenyan coffee, where tradition and meticulous agricultural practices meet to produce a truly exceptional cup.
The coffee is grown at 1,750 m.a.s.l in deep, fertile red volcanic soils. This nutrient-rich environment, combined with a temperate climate of 16–26°C and 1,100 mm of annual rainfall, provides the ideal conditions for the slow maturation of the cherries. This slow growth is the secret behind the dense, complex sugar development found in the classic Kenyan varieties grown here: SL 28, Ruiru 11, and Batian.
Once the cherries reach peak ripeness, they are delivered to the factory for traditional wet processing.
The cherries are pulped using fresh water and fermented overnight to break down the mucilage, developing the vibrant acidity Kenya is famous for.
After fermentation, the parchment is thoroughly cleaned and soaked in fresh wáter. The coffee is spread across raised drying beds, allowing for uniform airflow and precise moisture reduction under the African sun.
The factory is deeply committed to both its members and the environment. By providing continuous training in Good Agricultural Practices (GAP), the cooperative ensures that farmers maximize their yields naturally. Furthermore, Kagumoini promotes environmental stewardship by maintaining soak pits for wastewater management and encouraging reforestation across all member farms.
Tasting Notes ; Berry Jam, Red Grape, Lemon, Floral
Process ; Washed
Varietal ; SL28, Ruiru11, Batian
Roasted by Heron Coffee Roasters to suit filter drinks. Our suggested hand brew recipe is 18g ground bean with 300ml hot water in around 2minutes 40seconds.