Raspberry, Peach & Honeysuckle.
Variety: SL-28 & SL-34
Producer: Mugaga Co-Op
Crop Year: 2018
Situated on the slopes of Mt. Kenya and the Aberdares mountain range, Kagumoini washing station has around 1,000 smallholders as members who come to the station for cherry processing and agricultural learning. The station's goal is to raise the standards of living for its members, with schooling facilities, farming classes and medical aid all available.
The region's rich volcanic soils and good rainfall make it a particularly appealing place to grow coffee. All coffee is grown under shade with further crops for the farms to profit and live off alongside, such as bananas, beans and vegetables. A sustainable way of life for the farmers is at the heart of Kagumoini's mission.
All coffee is handpicked before bringing to the factory for pulping. After a period of floatation to separate defects from the heavier sugar-rich beans, suitable beans are sent through channels to the fermentation tank. A first stage of fermentation is undertaken for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. This helps control the fermentation and thus the quality of the end result. Once done, the beans are cleaned of all mucilage before entering soaking tanks for as long as another 24 hours. The crop is then taken out onto raised beds to dry in the sun. After an initial rapid drying stage of 6 hours, where up to 50% of the beans' moisture is evaporated through spreading the beans thinly, they are then laid in thicker layers for the remaining drying which takes 5-10 days.
NOTE: We roast and package our coffee to order every Tuesday for postage the following Wednesday. To ensure we get your order in time, please place them before 5pm on Monday.