Keňa Kagumo
Code: 1951/250 1951/1 1951/251 1951/2 Choose variantRelated products
Product detailed description
Flavour profile: rhubarb pie, dark grapes, lemongrass
Cooperative: Mutira Farmer Cooperative Society
Region: Kirinyaga
Processing plant: Kagumo
Altitude: 1700 m above sea level
100% Arabica SL-28, Ruiru 11, SL-34, Batian
Harvest: 2024
Processing: washed
The Kagumo processing station belongs to the Mutira Farmer Cooperative Society, which is the umbrella organisation for several other regional processing stations. It is located in Kirinyaga District in central Kenya, in the Kagumo area near the town of Kutus. This station is one of the key coffee processing centres in the region and falls within the wider growing area around Mount Kenya.
In Kenya, coffee is usually traceable to the processing station level, where smallholder farmers bring their coffee cherries for sale and further processing. Farmers are paid according to the weight of the cherries delivered, and their harvest is then sorted and combined into larger batches. Because of the small size of the farms and the way they are processed, it is not possible to identify exactly which farm contributed to a particular batch - more detailed records would mean complex paperwork and delays in processing. Therefore, Kenyan coffees are less traceable to the individual grower level.
The processing process begins with careful sorting, during which unripe and overripe cherries are removed. This is followed by depulping - the mechanical removal of the pulp and skin from the beans. The beans are then fermented in ceramic tanks for 24 hours, then stirred and fermented for a further 24 hours. After two days of dry fermentation, the coffee is washed thoroughly with clean water to remove the sticky layer of mucilage that is released during fermentation. The coffee is then left in water overnight for additional fermentation.
The next step is to sort it by density and move it to raised drying beds. When the grains reach the required moisture content of 11.5-12%, they go to the conditioning silos where they rest until they are moved to the dry mill.
After drying and milling, the grains are sorted according to size and density. To do this, a machine is used to sort the grains through sieves with different sized holes, ensuring uniform size and consistency of flavour in the cup. Finally, the coffee is auctioned according to its quality and size.
AA is the largest and most prestigious grade of Kenyan coffee, regularly ranking among the most expensive at auction. This coffee is known for its exceptional quality and balanced flavour profile - and it is this class that we most often choose to represent Kenyan coffee excellence.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Keňa |
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