KENYA KAGUYU AB
Explore the tasting notes of a single origin Kenyan specialty coffee freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee.
Kaguyu is a washing station, located near Kerugoya town in the Ndia division of Kirinyaga county in Kenya. The county is lying on the slopes of the amazing ice that peaks Mount Kenya.
Kaguyu has an altitude of 1750-1800 meters above sea level, enjoying two distinct wet seasons. An annual average rainfall of more than 1500 mm is recorded in this county. The region’s soil is enriched with organic matter due to its deep volcanic red soils.
Kaguyu grows coffee in a total area of 200 hectares, with an annual production of
250 000 kg of green coffee. Kaguyu has 1000 active members, growing an average of 200-300 coffee trees on each farm.
Coffee cherries are selectively handpicked and brought to the Kaguyu washing station for processing. The coffees are fully washed with a double fermentation method. The factory’s water comes from the Rutui river, where the soaking pits in the factory recycle the water.
After pulping, the coffee is dry fermented overnight, before it’s washed, then soaked for 24-48 hours in clean water and finally spread out on raised beds for defect selection and sun drying.
SL28 and SL34 are responsible for most of the top-quality coffees produced in Kenya.
The Scott Laboratories were hired to develop new cultivars between 1934 and 1963. The development of cultivars SL was based on the Mokka and Bourbon varieties, which were introduced into Kenya by Scottish and French missionaries, from Yemen and Reunion Island respectively.
Take a look at the cup profile:
Country of origin: Kenya
Farm: Inoi Fcs (1000 active members)
Varieties: SL 28 & SL 34
Elevation: 1700-1800 m
Proc. Method: Washed
Tasting notes: tangerine, figs, jasmine, honey
Roasting profile: Light roast
Experience this amazing specialty coffee at home. Order it online from our shop