KENYA: KAGUMOINI Peaberry
KENYA: KAGUMOINI PEABERRY
Mellow lemon acidity with flavours of black cherry, fig & blackcurrants. Subtle hint of sweet vine tomato on the finish.
Producers: Mugaga Society coop
Region: Nyeri, Central Province
Varietal: SL28, SL34
Processing: Washed & Double fermentation
Altitude: 1700-1800 meters above sea level
Importer: Falcon Specialty
Mellow lemon acidity with flavours of black cherry, fig & blackcurrants. Subtle hint of sweet vine tomato on the finish. In our opinion makes the perfect filter coffee through a chemex.
Kenya typically throws up the most unique and delicious range of flavours throughout a year – and this year has been no exception. Its the origin that most of us look forward to new arrivals from the most and it stands to reason they are usually the fastest selling coffees we offer too.
We’ve booked a couple of different Kenyan lots for this season and the first to arrive is this peaberry from the Kagumoini Washing Station located on the slopes of Mount Kenya and Aberdares mountains in the Central Province through via our friends at Falcon Specialty.
The Kagumoini Factory (wet mill) is run by the Mugaga Society cooperative that contains around 1000 active members located between 1700-1800 masl in the Nyeri district producing the SL28 & SL34 varietals. It has also set up 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.
Nyeri is known for coffees with most intense, complex, and flavor-dense cup profiles worldwide & this peaberry was no exception. Kenyan coffees tyically go through a complex processing method that begins with hand-picking, de-pulping, a 24hr 1st stage fermentation, washing & then 12-24hr secondary fermentation before being washed again to remove all mucilage and eventually left to soak for a further 24hrs before being laid on the shade-covered raised beds for drying.
It is widely accepted that the post-process soaking 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 that we all love Kenyan coffee so much for.
This coffee has a mellow lemon acidity with flavours of black cherry, fig & blackcurrants. Subtle hint of sweet vine tomato on the finish.