Situated in Muranga County, North-East of Nairobi, the Kagumoini Washing Station operates under the management of the Kamacharia Farmers Cooperative Society. The cooperative serves a community of 1,384 active members who bring their coffee cherries from small farms to the wet mill for processing
Vibrant & Juicy
In the cup, expect the typical bright acidity of a great Kenyan lot, with notes of blackcurrant and grapefruit. The body is creamy.
Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the felsh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.
We always think of Kenyan coffees as having a quality a bit like lemon curd - they’re bright and a little bit tangy, but they have a really pleasant body underpinning them which totally ties it all together.
KENYA - KAGUMOINI
20g coffee, 320ml water. Total brew time = 2:30-3:00.
1:16 ratio, steeped for 4 minutes and left to settle. No plunger needed!
You Might Like
We love how the world of coffee changes with the seasons. If you like this, take a look at some of our suggestions here - you might just find your new favourite.
Everyone's setup is unique, but here are some good starting points.