Kagumoini AA

Coffee Bio:

The Kagumoini Factory is one of three wet mills operated by the Mugaga Farmers Cooperative Society in Nyeri, Central Kenya. Other factories in the society include Kieni, Kiamabara and Gatina. The coffee is produced by over 1,000 smallholder members who cultivate small “coffee gardens” on the slopes of the Central Highlands, where deep red volcanic soils and high elevations create ideal conditions for developing the intense acidity and complex sugars characteristic of the region’s best coffees.

Kagumoini’s exceptional clarity is the result of meticulous processing. After harvest, cherries are pulped and undergo a traditional dual‑fermentation method: a dry fermentation of up to 24 hours, followed by washing and a second 24‑hour soak in clean water from the Ruiru River. This rigorous approach, combined with slow drying on raised African beds, enhances the coffee’s vibrant acidity and fruit‑forward profile. The resulting lot is quintessential Nyeri: a sophisticated, sparkling cup with deep berry notes and a clean, syrupy finish.