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Rwanda Kivu Kageyo

Equal parts raw sugar sweetness and complex baking spice notes, butter toffee sweetness giving way to clove and cinnamon top notes, candied lemon peel and English Breakfast tea finish. City to Full City. Good for espresso.


Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Rulindo District
Processing Wet Process
Drying Method Raised Bed Sun-Dried
Arrival date December 2018 Arrival
Lot size 52
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .5 d/300gr, 16-18 Screen
Roast Recommendations City to Full City
Type Farm Gate
Recommended for Espresso Yes

**.10/lb from each purchase will be donated to Kageyo at the end of the 2019 harvest to help cover the buildout costs for their new wet mill facility. This new coffee processing set up will have a major impact on their ability to efficiently process coffee during the harvest season and help to increase the overall volume of coffee they're able to handle from the surrounding small holder farmers.

The washing station Kageyo lies in the highlands surrounding the southeastern shores of Lake Kivu. It's not too far from another washing we purchase coffee from, Gitesi, and is a coffee that hits a similar quality target. In fact, Kageyo was the 1st place winner of Rwanda's Cup of Excellence coffee competition in 2011. But other than winning this competition, the cooperative struggled during this time, taking out a bank loan to build a new wet mill that low harvests made it difficult to repay. A private exporter stepped in to help out, purchasing the wet mill, but leaving the farmer cooperative structure intact. This has benefited the coop in that they are absolved of their loan debt, have a direct connection with the specialty market through a well-established export partner, and retain a supply chain that is completely transparent. Last year Kageyo purchased a new Penagos eco pulper in order to handle the growing coffee volume, but unfortunately haven't had the finances to build out a new wet mill site to house it's larger footprint. We're going to help chip in to cover this cost at the end of the 2019 harvest, and each coffee sale will help aid in this effort. The coop is made up of small farmers situated around the wet mill between 1800 - 2000 meters above sea level. Like much of Rwanda, the coffee planted in the region is Bourbon variety. It's worth mentioning that this should not be confused with "Kigeyo", a name that you may recognize from other cafe menus. Currently the output of Kageyo is about 200 bags, all of which is split between us and one other buyer.

This lot from Kageyo shines in both light and dark roast applications, the cup boasting equal parts raw sugar sweetness and complex baking spice notes. The wet aroma has a wonderful honey base note, with smells of spiced tea released in the steam when breaking through the crust. The cup has a buttery toffee flavor when roasted to City/City+ levels, layers of caramelizing sugar sweetness and buttery flavor characteristics giving way to clove and cinnamon powder top notes. A touch of bittersweet candied lemon peel comes through as the coffee cools, as well as an accent of English Breakfast tea in the aftertaste. Middle roasts construct a chocolate undertone, with a finishing flavor of chocolate raisin and snickerdoodle cookies. Kageyo shows well at a wide roast range, and City+ roasts are delicious as a pour over brew. Espresso shots at Full City gush syrupy chocolate notes and with a juicy fruit accent note.