In East Africa, Kenya is famed for being a unique coffee producing country. Within this, along the slopes of Mt. Kenya, stands the Kagumo Factory, where more than 1500 smallholders contribute coffee cherries to this mill.
Located at 1550 meters above sea level, the bright red soils that are full of rich nutrients are ideal for coffee trees. High altitudes paired with the fitting temperatures and rain allows for the slow maturation of coffee cherries as well. On these small plots of land, smallholders harvest the cherries to deliver to the mill.
The cherries are then washed with the local river water at the mill. Afterwards, they are pulped and are deposited into large tanks, where they are soaked in water to ferment overnight. The coffee is then rushed through channels before doing a final clean. To reach the ideal moisture content, the coffee is spread evenly on raised tables under the open sun to dry.
Sustainability is valued amongst the producers and Kagumo Factory, and this has been upheld through various projects such as using wastewater in soak pits, allowing it to seep back into the soil without polluting local drinking sources.
With a lively acidity reminiscent of red berries, Kagumo AA brings a silky texture and a gentle, pleasant floral aroma similiar to roselle tea.
Recommended to rest beans for 7-10 days from roast date before consuming.
