KENYA - KAGUYU AB | Washed
Unroasted raw green coffee beans
Price is shown per 5kg box
| Farm: | Kaguyu |
| Location: |
Kirinyaga |
| Varietal: |
SL28, SL34, |
| Process: |
Washed |
| Altitude: |
1800 masl |
| Cup Score: |
87.5 |
| Cup profile: | Rhubarb, kumquat, cinnamon chocolate with a buttery mouthfeel. |
Need a hand getting started with the roast? Click the button below for our suggested IKAWA roast curve for this coffee.
Roasting notes:
This coffee is made up of the classic Kenya varieties SL28 and SL34 grown in Kirinyaga County, high up on the volcanic slopes of the majestic Mount Kenya. It’s incredibly bright and juicy with a sticky and tart rhubarb mouthfeel. The beans are dense, so a hot and fast roast is required to accent the famous sparkling acidity Kenya coffee is famous for.
Located near Kerugoya town in the Ndia division of Kirinyaga County, Kenya, Kaguyu serves as a prominent washing station or factory, as commonly referred to in the country. The region lies on the slopes of the majestic ice-capped Mount Kenya.
Situated at an altitude of 1750-1800 meters above sea level, Kaguyu benefits from two distinct wet seasons. The county experiences an annual average rainfall of over 1500 mm, providing optimal conditions for coffee cultivation. The region's soil is characterized by deep volcanic red soils enriched with organic matter.
Kaguyu factory operates under the ownership of the Inoi Farmers Cooperative Society (FCS), which comprises 11 factories in total. The cooperative cultivates coffee across a total area of 200 hectares, yielding an annual production of 250,000 kilograms of green coffee. With 1000 active members, each farm within the cooperative typically grows an average of 200-300 coffee trees.
The coffee cherries are meticulously hand-picked by the farmers and delivered to the Kaguyu factory for processing. The coffees undergo a fully washed method with a double fermentation process. The factory sources its water from the Rutui River, utilising soaking pits to recycle the water. Following pulping, the coffee is dry fermented overnight before undergoing a washing process in grading channels. The coffee is then soaked in clean water for a duration of 24-48 hours. Finally, the beans are carefully spread out on raised beds for defect selection and sun drying.
The attention to detail in the processing methods at Kaguyu factory ensures the production of high-quality coffees. The combination of favourable climatic conditions, meticulous processing techniques, and the commitment of the Inoi FCS members contributes to the remarkable flavours and characteristics found in Kaguyu's coffees.
