Country: Kenya
Region: Murang'a County
Processing Method: Washed
Altitude: 1800 MASL
Varietal: Ruiru 11,SL 28,SL 34, Batian
Roast Profile: Light, Suitable for Filter, Soft brew

Tasting Notes

Green Apple, Blood Orange, Black Tea


About This Coffee

Kamagogo coffee factory was established in 1970s and it is affiliated to Kiru Farmers’ Cooperative Society. Its membership stands at 1,000. The factory has coffee cherry catchment and washing station in the area where local farmers who are members of the cooperative, delivery coffee cherry for regional bulking. The coffee cherry is hand sorted, washed, fermented, and laid out on raised beds to dry where it is hand sorted for defects again.

Coffee production in Kenya dates back to the late 1880’s, when is thought to have been brought by the French Missionaries to the Taita Hills area. Introduced into the Kiambu district in 1896, it found a great combination of altitude, soils and temperature that results in the high quality for which Kenyan coffee is known for around the world.

Still today, the biggest coffee growing area spreads from Kiambu, on the outskirts of Nairobi, up to the slopes of Mount Kenya. The Counties in this region also known as Central Kenya – Kiambu, Kirinyaga, Murang’a and Nyeri – have an annual production of around 39,000 metric tons of green coffee, which counts for almost 70% of the national production. Other coffee growing areas are: Machakos (Eastern Kenya), Bungoma (Western Kenya) and Kisii (Nyanza region) but volumes are significantly smaller.

Although patterns may differ from area to area, Kenya is generally known to have two main rainy seasons which dictate two crops. Long rains happen from March to May, while a shorter rainy season happens around October. The dry spells that anticipate those trigger two flowering periods: February/March for the country’s main crop, and September for the early/’fly’ crop. That means coffee will be harvested from September to December for the main crop, and from May up to July for the early crop. While central areas are able to produce and deliver coffee in both seasons, Machakos, for example, is known for producing almost only during early crop.

Soils are volcanic and very rich in organic matter, and the altitude in coffee growing areas ranges from a minimum of 1280m in Embu, Eastern part of Mount Kenya region, to a high of 2300m in Nyeri, on the Western slopes.

Nowadays, approximately 55 % of all coffee production comes from smallholder farms, but that can vary from area to area (Kiambu 14%, Kirinyaga 72%, Machakos 80%). Smallholder farmers are organized in Cooperative Societies, these own the wet mills where farmers deliver ripe cherries. At wet mills (also known as factories) cherries get pulped and ferment for approx. 24 hours. After fermentation, coffee is then soaked in tanks full of water and washed in channels. Still at the washing state, coffee is graded in P1 (heaviest parchment), P2 and lights (floaters); and any remaining cherries are removed and processed separately. Coffee is sun dried on raised tables and drying can take up to 3 weeks. At night and during the hottest periods, parchment is covered so that drying is homogenous. Dry parchment is then delivered to a centralized dry mill to be processed, screened and marketed at the weekly auctions in Nairobi.