The cup is vibrant and tangy. At the hub is a core sweetness of raw sugars, branching off to fruit flavor accents of green grape, lemon curd, orange juice, and perfumed baking spices in the finish. Dark berry with deeper roasting. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34|
|Appearance||.6 d/300gr, 17-19 Screen|
|Roast Recommendations||City roast to Full City is ideal for Kagumoini. City and City+ for the brightest cups|
Kagumoini 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 Kagumoini 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 Kagumoini 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. This is a AA outturn, where they separate all of the largest screen size beans from the week's process batch. It doesn't necessarily equate to a better cup, but we found this lot to be superior to the AB and PB screen sizes from this particular week.
The dry fragrance has a smell of orange and raw sugar, so sweet, and with that perfumed smell of an orange peel. From City to Full City, fruits really flourish in Kagumoini's aromata and cup flavors. The wet aromatics have cooked raisin and plum-like characteristics, coupled with vanilla caramel candy smell, and orange blossom honey. The cup is vibrant, bright and tangy, with sweet mandarin orange acidity. There is a cooked caramel sweetness that has a sweet-to-bittering quality and is nicely offset by a citrus rind note in the finish. At the hub is a core sweetness of raw sugars, and branching off are fruit flavor accents of green grape, lemon curd, orange juice, and perfumed baking spices in the finish. Kagumoini offers a refreshing fruited sweetness in both our City and Full City roasts, though the latter shifts toward a dark berry flavor matrix (like blueberry, jammy, and dense. If you're looking for the snappy brightness of a Kenya cup, you'll be rewarded in the City/City+ range. Acidity intensity tones down to more subdued hues with heavier roasting, while still retaining a fruit-forward cup character.