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Kagumoini Espresso 145,-


Winey, gooseberries, red apple.

Flavour notes

Winey, gooseberries, red apple.


Several smallholders farmers


November 2016




Muranga, Kenya

Roast profile

Espresso roast

Growing conditions

1600 - 1700 masl

Wet mill



SL28 + SL34 + Ruiru 11 + Batian


The coffee is hand picked by the farmers and their families. After delivering the coffee to the wet mill the good coffee cherries are separated from the inferior ones. The cherries are depulped and graded by using an old disc de-pulper that uses water and gravity to sort dense beans from less dense beans. The beans are dry fermented for about 12-16 hours over night in one tank, then transported to a second tank with water where the fermentation is continued for up to another 30 hours depending on the climate and amount of mucilage left. After fermentation the coffee is washed and graded in the evening before it gets dried on african elevated drying tables, where defect parchment coffee gets sorted out. The coffee is dried to a moisture between 10-12% and stored in conditioning bins before delivery to the dry mill.



The Kagumoini wet mill / factory is part of the Kamacharia farmers cooperative society located in Muranga, Kenya. After several blind tastings while visiting Kenya in February 2016 and in February 2017 this coffee always stood out with it's winey acidity and velvety mouthfeel and that is why we decided to buy some of their coffee. The Kamacharia cooperative has over 7000 members whereas about 5300 of the members are actively growing coffee. The growers have small pieces of land normally less than one hectare where the coffee is grown as a cash crop among some corn and other crops. For example Jane, the cooperative manager, has about 75 coffee trees mainly Ruiru 11 and Batian and during the 2015/16 harvest she produced about 200kg of coffee cherries which she sold to the Kagumoini wet mill where the coffee is processed and dried together with coffee delivered by other members of the cooperative. The Kagumoini wet mill is one of the oldest in the cooperative and was built in the late 1950's. Still it is very well kept and looks similar to many of the newer factories in the same area. They use an old disc-pulping machine to de-pulp the coffees and traditional Kenyan washing techniques to process the coffee. The cooperative has both the Rainforest Alliance and the Starbuck's cafe practices certification.