KAGUMO AA, Kenya
KAGUMO AA, Kenya

KAGUMO AA, Kenya

Regular price £9.80
Sale price £9.80 Regular price £0.00

Kagumo AA is a stunning example of what makes Kenyan coffee so revered around the world. Grown by over 2,000 smallholder farmers on the fertile volcanic slopes of Kirinyaga County, at the foot of Mount Kenya, this is a coffee that speaks beautifully of its land, its people and its heritage.

Weight

Pickup available at Coffee House

Usually ready in 24 hours

KAGUMO AA, Kenya

200g / Whole bean

  • Coffee House

    Pickup available, usually ready in 24 hours

    1 Market Place
    Chippenham SN15 3HD
    United Kingdom

  • Roastery

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +441249263437

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on various factors like aroma, flavour, acidity, body, aftertaste, sweetness and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

What is single origin?

  • Single origin means the coffee comes from one specific region, farm, or cooperative, rather than a blend from multiple places. This allows you to experience the unique characteristics of that area’s climate, soil, and processing methods.

What are tasting notes?

  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process.

What is the processing method?

  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste.
  • Free UK Royal Mail tracked 48 delivery on all orders over £25.
  • For orders under £25 delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Apricot, Floral, White Grape
SCORE: 87.5
PRODUCER: Mutira Farmers’ Coop
ALTITUDE: 1,600 masl
VARIETAL: SL28 - Batian
PROCESSING: Washed

Mutira Farmers' Coop

The Kagumo washing station operates under the Mutira Farmers' Cooperative Society, which has been supporting smallholder farmers in the Kirinyaga region since 1954. With over 2,000 members, Mutira FCS is built on a simple but powerful idea, that by working together, small farmers can achieve extraordinary things. Located at the foot of Mount Kenya, the region sits at altitudes between 1,600 and 1,800 metres above sea level, where rich volcanic soil and cool mountain air create near perfect conditions for growing exceptional coffee.

Kirinyaga

Kirinyaga County sits at the foot of Mount Kenya, roughly 112 kilometres from Nairobi, and is widely regarded as one of Kenya's most celebrated coffee growing regions. The name Kirinyaga is what the local community call Mount Kenya itself, meaning 'the crest of whiteness', a tribute to its iconic snow-capped peaks. The region's high altitude, fertile volcanic soil and ideal climate create the perfect conditions for producing coffees of extraordinary complexity and character.

Washed Processing

Kagumo AA is fully washed, and every step of the process is carried out with remarkable care. Cherries are hand-picked at peak ripeness and hand-sorted at the factory before being pulped and fermented for 12 to 16 hours.

What makes this coffee particularly special is an extended soaking stage, where the parchment is submerged in clean, circulating water for around 24 hours. This technique, once unique to Kenya, adds exceptional clarity and longevity to the cup. The coffee is then dried on raised beds for 7 to 15 days, turned regularly to ensure an even, consistent finish.

Kagumo AA is fully washed, and every step of the process is carried out with remarkable care. Cherries are hand-picked at peak ripeness and hand-sorted at the factory before being pulped and fermented for 12 to 16 hours.

What makes this coffee particularly special is an extended soaking stage, where the parchment is submerged in clean, circulating water for around 24 hours. This technique, once unique to Kenya, adds exceptional clarity and longevity to the cup. The coffee is then dried on raised beds for 7 to 15 days, turned regularly to ensure an even, consistent finish.