Kagumoini AB( Filter Roasted )

COUNTRY: Kenya

REGION: Central Kenya

COUNTY: Murang'a

FACTORY: Kagumoini

FARMERS' COOPERATIVE SOCIETY: Kamachiria FCS

FACTORY MANAGER: Alphonse Kamweru Maina

FACTORY ELEVATION: 1,750m above sea level

CONTRIBUTING FARMERS: 960 smallholder producersn

AVERAGE FARM ELEVATION: 1,650-1,750m above sea level

AVERAGE FARM SIZE: One-quarter of a hectare

VARIETY: SL28, Ruiru 11, Batian

COFFEE GRADE: AB

PROCESSING: Washed

Kagumoini is a washing station located in Murang’a County in Kenya’s former Central Province. Built in 1994, it is one of four active washing stations owned by the Kamachiria Coffee Farmers’ Cooperative Society (FCS). Kamachiria is made up of over 5,600 producers who farm in Kenya’s central highlands.

All the coffee cherry is hand-picked and delivered on the same day to the washing station, where it undergoes meticulous sorting by a ‘cherry clerk’ who ensures any unripe and damaged cherries are removed. The ripe cherry is then weighted and recorded, and the farmer receives a receipt of delivery.

The coffee is then placed in a receiving tank and pulped using a three-disc pulping machine to remove the skin and fruit, then sorted by weight using water in order to separated higher quality and density apart from the lower one. The coffee is then dry fermented for 16–24 hours. Whilst the coffee is fermenting it is checked intermittently and when it is ready it is rinsed and removed from the tanks and placed in a washing channel. The parchment-covered coffee is then washed with fresh water from the nearby Thuru Thuru River and sent through water channels for grading by weight. The beans are then sent to soaking tanks where they sit underwater for a further 24 hours.

After soaking, the coffee is pumped onto deep drying beds where they drain for 1-2 hours, before being transferred to raised drying tables. For the first six hours of drying, parchment is spread into very thin layers before being bunched into thicker ones. As they dry the parchment is turned constantly to ensure even drying, and so that any defective beans can be identified removed. Time on the drying tables depends on the weather, ambient temperature and processing volume: taking up to ten days to get to the target moisture of 11–12%. After drying the coffee is moved to conditioning beds, where it rests in parchment for about a month. This resting period helps to stabilise water activity and contributes to long-lasting quality and vibrancy in the cup.

RECOMMENDED Suitable for Filter brewing methods and French press.

**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.