Roast Level: Light.
Process: Pulped, wet fermented, washed and sundried.
Sugared grapefruit, peach, meyer lemon, black tea
Grown: Inoi, Kirinyaga District, Central Province
Varietals: SL 34, SL28
Kaguyu is located in Inoi, near the town of Kerugoya in the Kirinyaga District. It was established in 1962 and rests on a 7 acres of land, and serves the nearby villages of Kithioro, Mukithi, Waigiri, Ndundu, Kiarithe and Kiimiri.
It is currently affiliated to Inoi Farmers Co-operative Society, and is managed by Naftari Mwai, alongside 4 permanent members of staff, and an additional 4 casual workers during peak season. Its membership currently stands at 1423, of which 1023 are active farmers. The factory lies at 1663m, on fertile red soil. The area experiences moderate bimodal rainfall of about 1400mm p.a., with temperatures ranging between 13-25 degrees Celsius. The long rains
fall between March-May, while the short rains come between October and December. The area experiences a biennial production cycle with the early harvest being from April-June and the late second season being from October-December.
The affiliate members of the factory carry out all agronomic activities associated with Kaguyu's coffee production, including sourcing seeds from the Coffee Research Station and planting according to the CRS guidelines. Fieldwork carried out involves weeding, pruning, spraying, application of fertilizers and mulching. Technical advice is offered through farmer training
programs and field visits/days offered by the ministry of agriculture. Compliance to the agreed guidelines is then checked and supervised by the field committee who visit farms on a regular basis. They also check that coffee is not inter-grown with other crops such as maize and beans, though they do allow intercropping with Macadamia.
After harvesting, coffee cherries are delivered to the Kaguyu factory and undergoes the wet processing method. Water is pumped from the Rutuwi river to reservoir tanks for pulping and recirculation. In line with the rising awareness around the need to conserve the environment, Kaguyu has initiated building 6 waste water pits. Here the water is filtered back through layers of soil, safely reintegrating it into the land. After pulping the coffee is stored over night, washed, soaked and spread on raised drying tables, allowing for optimum airflow. The parchment is then frequently turned on the drying tables, sorted and stored before delivery to the dry mill.