Kaguyu, Kenya
Kaguyu, Kenya
Tasting notes: Watermelon, Floral and Black Tea
Process: Washed
Region: Kirinyaga
Farm: Kaguyu Lot 2164
Variety: SL28, SL34, Ruiru11
Alt: 1800 m.a.s.l.
If you have been around for a bit, you know that we love natural and washed coffee from Ethiopia. If you have been around for even longer, you know we love washed Kenyans even more! Introducing our newest Kenyan offering from the Kirinyaga region, the Kaguyu. The Kaguyu factory is operated by the Inoi Farmers’ cooperative society or FCS, which takes in coffee from a total area of 200ha bringing in about 250,000 kilograms of coffee green each year. This is made up of about 1000 members which each farm producing about 200-300 coffee trees. Each farmer hand picks their crop and brings it to the factory where it undergoes a truly, and completed washed method with a double fermentation process. With a soaking period of about 24-48 hours each coffee is them spread out on drying beds to hand pick defects and sun dry. This is an exceptional coffee, and one that we have been searching for before we knew it existed.
Kaguyu, Kenya
Tasting notes: Watermelon, Floral and Black Tea
Process: Washed
Region: Kirinyaga
Farm: Kaguyu Lot 2164
Variety: SL28, SL34, Ruiru11
Alt: 1800 m.a.s.l.
If you have been around for a bit, you know that we love natural and washed coffee from Ethiopia. If you have been around for even longer, you know we love washed Kenyans even more! Introducing our newest Kenyan offering from the Kirinyaga region, the Kaguyu. The Kaguyu factory is operated by the Inoi Farmers’ cooperative society or FCS, which takes in coffee from a total area of 200ha bringing in about 250,000 kilograms of coffee green each year. This is made up of about 1000 members which each farm producing about 200-300 coffee trees. Each farmer hand picks their crop and brings it to the factory where it undergoes a truly, and completed washed method with a double fermentation process. With a soaking period of about 24-48 hours each coffee is them spread out on drying beds to hand pick defects and sun dry. This is an exceptional coffee, and one that we have been searching for before we knew it existed.
Kaguyu, Kenya
Tasting notes: Watermelon, Floral and Black Tea
Process: Washed
Region: Kirinyaga
Farm: Kaguyu Lot 2164
Variety: SL28, SL34, Ruiru11
Alt: 1800 m.a.s.l.
If you have been around for a bit, you know that we love natural and washed coffee from Ethiopia. If you have been around for even longer, you know we love washed Kenyans even more! Introducing our newest Kenyan offering from the Kirinyaga region, the Kaguyu. The Kaguyu factory is operated by the Inoi Farmers’ cooperative society or FCS, which takes in coffee from a total area of 200ha bringing in about 250,000 kilograms of coffee green each year. This is made up of about 1000 members which each farm producing about 200-300 coffee trees. Each farmer hand picks their crop and brings it to the factory where it undergoes a truly, and completed washed method with a double fermentation process. With a soaking period of about 24-48 hours each coffee is them spread out on drying beds to hand pick defects and sun dry. This is an exceptional coffee, and one that we have been searching for before we knew it existed.