Kenya Nyeri Kagumo-ini Peaberry

The cup is vibrantly bright and tangy, with sweet mandarin orange acidity. Caramel sweetness is nicely offset by a rindy dryness in the finish. The cup exudes citrus blossom floral scents, especially when hot, as part of the retro-nasal aromatics of the cup. I like the lighter City roast level although it is admittedly tart, more subdued hues with a Full City roast. City+ to Full City.
Out of stock
90
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed and Machine-dried
Arrival date Nov 19 2012
Lot size 14bags/boxes
Bag size 30.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade PB Main Crop Lot
Appearance .2 d/300gr, 15 PB Screen
Roast Recommendations City+ roast to Full City is ideal for Kagumo-ini.
Weight 1 LB
Recommended for Espresso Yes
Kagumo-ini is a "factory" (a coffee mill) that is part of the Mugaga Farmer's Cooperative Society. It's near Karatina town in Mathira, Nyeri with average farms in the area at 1600 meter altitude, red volcanic loam soils (typical for the area), and other crops including tea, corn, and bananas. It's a typical cooperative in those respects, but the quality of coffee produced at this mill has been very high season after season. We have offered a Kagumo-ini lot many times in the past, as well as other Mugaga coffees: Kiamabara, Keini, Gatina and Gathugu. I have visited there twice, and was impressed with the Mugaga coop organization and the processing practices at Kagumo-ini as well. As with other good coops in Nyeri, they always have the farmer separate the ripeness of the coffee cherry before submitting it for processing, removing under-ripes that create astringency in the cup. Small things like this make a huge difference in the resulting coffee.
The dry fragrance has sweet sugar-browning notes with mild citric hints of ripe orange, red berry, raisin, and cake-like confectionary smells (like Panetone). The wet aromatics have golden raisin character, and orange honey. The cup is vibrantly bright and tangy, with sweet mandarin orange acidity. There is a caramel sweetness that is nicely offset by a rindy dryness in the finish. The cup exudes citrus blossom floral scents, especially when hot, as part of the retro-nasal aromatics of the cup. I like the lighter City roast level although it is admittedly tart; that's what Kenyas are about, snappy brightness in the cup. But it tones down to more subdued hues with a Full City roast.