Kenya has long been recognised for coffees with vibrant acidity, remarkable clarity, and expressive fruit character. Kagumo is part of the Aguthi Farmers Co-operative Society in Nyeri County, where volcanic soils, cool temperatures, and steady rainfall allow coffee cherries to mature slowly, contributing to the distinctive qualities that have made the region one of Kenya's most celebrated coffee-growing areas.
While washed coffees have traditionally defined Kenya's reputation, Kagumo NH offers a different expression of the origin. Produced using a carefully managed natural process, only the ripest cherries are selected before being slowly dried whole on raised beds for up to 30 days. This extended drying develops greater sweetness and texture, while preserving the lively acidity that remains unmistakably Kenyan.
For us, coffees like Kagumo NH are a reminder that no origin can be defined by a single profile. Macerated berry sweetness, hibiscus florals, and a syrupy texture reveal another side of Kenya, one that feels both familiar and refreshingly different.
Recommended to rest beans for 7-10 days from roast date before consuming.
