This is a washed AB lot from Kagumoini wetmill, Murang'a county, in Kenya's central highlands.
Kagumoini wetmill (or factory) is operated by Kamacharia Famers Co-operative Society and has 1384 members. The factory - managed by Geofrey Thuku - is situated at 1,750masl and serves smallholder farmers in the local area. The farmers typically have a small amount of land and cultivate the varieties of SL34, Ruiru 11 and Batian. As part of their membership, the co-operative provides training, credit & financial services, and inputs such as fertilizer to increase yield and plant health.
The coffee is wet processed, whereby fully ripe cherries are:
- - Pulped
- - Fermented in water for 12 - 48 hours (depending on climatic conditions)
- - Washed and graded in clean water channels
- - Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.
The coffee is then taken to a central dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.
The area around Murang'a County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the South-Western slopes of Mt. Kenya. Murang'a town (county headquarters) is located between Nyeri and Thika, and acts as a destination for those visiting Aberdare National Park and Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Most coffees from Nyeri develop and mature slowly producing extra hard beans. This quality is also evident in the cup.