Kenya New Ngariama AB 300gr


Kenya New Ngariama AB


Origin: Kenya

Region: Gariama, Manyatta, Kirinyaga

Farm: Various smallholder members of the New Ngariama Farmers Cooperative Society

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

Altitude: 1550 masl

Method: Washed

Harvest Schedule: October–December (main harvest); May–July (fly crop)


Cup Profile


Acidity: When it's warm Berry acidity when it gets cooler Stone Fruit Acidity

Sweetness: Sugarcane

Mouthfeel: Champaign

Aroma: Citrus Blossom, Sugar Cane


Recommended Brew Method



Brew Ratio: 250grams of 94° water to 15 grams of coffee

Bloom: 45 grams of water, 30-45 seconds

After the bloom %60 of the remaining water will be added within 45 seconds, the remaining %40 of the water will then be added within 45 seconds

Total Brew Time: 2 min 45 sec


New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1/8th a hectare each, average.

The farmers bring their cherry to the factory for sorting and processing as soon as it is picked: The coffee is de-pulped, then fermented underwater for 12–24 hours before being washed four times and spread on raised beds for 9–13 days. The factory leadership offers producers inputs on credit as well as cash advances to assist with the season and incentivize coffee production and quality.

Kenya New Ngariama AB 300gr