Kenya Kagumo - Mutira F.C.S. - Kirinyaga - AB Microlot


Country: Kenya

Region: Kirinyaga

Farm: Various smallholder members of Mutira Farmers Cooperative Society

Variety: SL-28, SL-34, Ruiru 11, Batian, K7

Altitude: 700 masl

Proc Method: Washed


Taste Notes:


Acidity: Stone Fruit and sparkling acidity

Body: Toffee like

Sweetness: Brown Sugar

Aroma: Apricot, Raisins, Hints of mandarin


Color Reading: 88

Degassing: 5 to 7 Days


Recommended Brew Method


Kasuya Dripper Kungpow Method


Brew Ratio: 20 grams of course ground coffee to 300 grams of 94C water

Bloom: 50 grams of water with 0:45 sec

00:45 - Pour 150 grams of water

01:30 - Pour 100 grams of water

02:45 - Remove the Dripper


Region and Farm story


The Kagumo factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella cooperative overseeing several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of the whole society.


Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers' coffees end up in which particular lot. Because of the very small average farm size, there is typically not a way to keep more-detailed records at the factory level, without adding miles of paperwork and delay. This is one of the reasons it is difficult to find highly traceable coffees from Kenya.


Kenya Kagumo - Mutira FCS Kirinyaga AB 300gr

Grinding Choice