Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour. Cut-off for all orders is at 9am on Tuesday mornings. Orders completed after this time will be shipped the following week.
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
- HARVEST: 2020
- WASHING STATION: Mugaga Cooperative
- REGION: Nyeri
- ORIGIN: Kenya
- ALTITUDE: 1,500-1,700m
- VARIETIES: Batian, Ruiru 11, SL-34, and SL-28
- PROCESS: Washed
- FLAVOURS: Red plum, grape, tea-like
Kagumoini has long been a favourite of ours, since it’s such a splendid example of coffee from the famed Nyeri region of Kenya.
Smallholder farmers deliver cherry to the Mugaga Cooperative, and have an average of 250 coffee trees each. Cherries are hand sorted for unripes and over-ripes by the farmers before they go into production. A pulping machine removes the skin and pulp and the coffees are graded by density into three grades by the pulper. Grade 1 and 2 go separately to fermentation. The coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation.
After fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight. The coffee is then sun-dried for 12 to 20 days on raised African drying beds. The specific time depends on weather conditions. Coffees are covered under plastic during midday and at night.
All this meticulous processing results in an iconic Kenya: elegant fruit, complex, and tasty. Structured and syrupy body, with a deep sweetness balanced with black grapes, prunes, and plums. Please enjoy!