Kenya Nyeri Kagumo Peaberry

Kagumo cups with 'snappy' acidity, citric high notes, and a up-front fruit juice flavors. Slight florals show when hot, but as this coffee cools, tart berry, kumquat, pomello, citrus rind, and much more come up with clarity. Finishes with shifting flavors of black tea. Amazing brewed cup, bodied and sweet. City to Full City. SO Espresso.
Out of stock
92.9
  • 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 Aug 1 2014
Lot size 16bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade PB
Appearance .2 d/300gr, 15 PB Screen
Roast Recommendations City+ roast to Full City is ideal for brewed coffee, darker roasts working well as espresso too
Weight 1
Kagumo is a "factory" (a coffee mill) that is part of the Aguthi Farmer's Cooperative Society. It's near Gaaki, Nyeri with average farms in the area at 1600 meter altitude, red volcanic loam soils (typical for the area). There are roughly 1300 members delivering their coffee cherry to this particular wet mill. We've bought one other coffee from Aguthi FCS, Gititu, and both coffees represent special attention to sorting all the way through processing. 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 cup.
This PB selection of Kagumo-ini shows a fruited side in the cup, citrus and spice, flavors drawn out in syrupy body. The dry fragrance has sweet sugar-browning notes with green apple, mild citric hints of ripe orange, and praline-like confectionary smells. 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 flavors of tart berry and citrus rind. The cup exudes slight florals when hot, making way for dark spices and pungent tropicals as the dips toward mouth temperature. There's a shifting spectrum of citrus notes too, orange, pomello, and kumquat come to mind. It's a very 'snappy' cup at City and City+ roast levels, lots of berry tartness and flavors of red currant and golden raisin. Kagumo-ini finishes long, with layered flavors of black tea, defining mouthfeel as well. Body is big too, making Full City roasts a prime candidate for espresso extraction.