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Kenya Kagumoini AA

Size:
250g
1kg
Grind:
Whole
Coarse
Medium-Coarse
Medium
Medium-Fine
Fine

Long term customers will remember our first foray into coffee from the Kagumoini Factory back in 2012.  We also picked up a few bags of the AB in 2018.  We were offered this AA grade from the new harvest and just couldn't say no.  Everything we look for in a Kenyan coffee, juicy, crisp and complex!

NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Murango, Nyeri

Altitude: 1,950-2,100m

Varietals: SL28, SL34, Batian

Producers: Kamuga Gaichanjiru Farmers Cooperative Society (3 Farms)

Washing Station: Kagumoini

Drying: Dried on raised African beds for 21-35 days (depending on conditions)

Soil: Fertile red, volcanic soil

Long term customers will remember our first foray into coffee from the Kagumoini Factory back in 2012. We were offered this AA grade and just couldn't say no. Everything we look for in a Kenyan coffee, juicy, crisp and complex!

The combination of high elevation, cool temperatures, good water supply and abundant sunshine allows coffees from this region to mature slowly, producing exceptional complexity in the cup. The Muranga factory is serviced by fresh water running from the slopes of Mt Kenya and the Aberdare mountain range.

Chemex
42g in
700ml water at 96C, 100g to bloom, pulse pour the remainder.
Aim for all out in 4:30-5:00


Cafetiere
75g Coffee, 1L water at 94C.
Brew for 4 minutes, stir and then plunge.