Taste: Blackcurrant Wine Gums | Plum | Cherry
Sweetness:
Body:
Acidity:
Brew methods: Filter | Immersion | Espresso
Barista's Notes: a really zingy, punchy espresso. The Blackcurrant Wine Gums flavour note pops nicely in a Flat White.
Varietal: SL28, SL34, Ruiru 11, Batian
Process: Washed
Origin: Kirinyaga County, Ngariama, Kenya
Altitude: 1600 M.A.S.L
Owner: Mutliple smallholders
Farm Info:
Part of the New Ngariama Farmer's Cooperative Society and standing on the slopes of Mount Kenya, the Kiamugumo Coffee Factory serves a dedicated community of 1,500 smallholder members in Kirinyaga County. Situated at an altitude of 1,600 meters above sea
level, the factory offers a microclimate where smallholders hand-deliver their freshly harvested cherries. The trees thrive in deep, rich red volcanic soils under a temperate climate ranging from 12°C to 25°C year-round. This nutrient-rich environment, combined with an annual rainfall of almost 1,700 mm, provides the ideal conditions for the development of the classic varieties grown here: SL28, SL34, Ruiru 11, and Batian. The region follows a traditional bimodal production cycle, with the fly crop being harvested from April through June, and the main crop running from October through December or January.
Post Harvest Processing:
After picking, ripe cherries are brought to the factory by smallholder farmers, where they undergo wet processing to remove the skin and pulp. The nearest water source is the Kii River, and the resulting wastewater is cleaned before being returned to nature—a standard practice at most mills. After washing, the coffee is dried on traditional African raised beds, which allow for excellent air circulation between the beans. Once the beans are dried to a moisture content of between 11% and 13%, they are brought to the Central Kenya Coffee Mill in Karatina, Nyeri County, for final grading and sorting.