Kenya Kagumo Natural

Dropshot Kenya Kagumo Natural Process

SCA: 87 points

Origin:

Long before coffee, Kagumo Factory was known for sisal production. Established in the 1950s as a processing plant for agave fibers, it later transformed into an important coffee center, now operating within the Aguthi Farmers Co-operative Society. Today, 501 farmers—including 175 women—cultivate SL, Ruiru 11, and heirloom varieties across 186 acres of fertile, red volcanic soil in the Nyeri region. Ideal natural drainage, moderate rainfall, and temperatures ranging from 15–27°C allow the fruits to ripen slowly, developing the sweetness and vibrant character typical of Kenyan coffees.

During harvest, the fruits are hand-sorted for color and ripeness, then dried on elevated beds for 20–30 days until reaching a moisture content of 10–12%. The dried cherries are then stored in their husks to protect them from damage before being sent to the dry mill and for export—a process that helps preserve their purity and integrity.

Previously awarded multiple times for the quality of its harvests and selections, Kagumo continues to nurture its heritage, offering coffees that are bright, complex, and uniquely Kenyan—a celebration of terroir, craftsmanship, and the local community.

Processing and Flavor Notes:

Here we have Kenyan SL28 and SL34 varietals, Natural processed, with flavor notes of berries, dried figs, red wine, and chocolate.

Packaging:

250g whole bean coffee

Packaging color may vary depending on the batch.