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Clifton Coffee: Kenya, Kagumoini, Peaberry, Washed

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From Clifton Coffee:

Kagumoini is a factory / secondary cooperative of the Mugaga Society and is situated on the slopes of the Mount Kenya and Aberdare mountains in the Central Province. It is comprised of around 1500 members.

The coffee is handpicked by the smallholder members and delivered to the Kagumoini factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.

Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup – it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.

The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised beds made of chicken wire which allows the coffee to breathe fully.

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Altitude: 1700-1800 meters above sea level
Farm/Coop: Kagumoini Washing Station
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Africa/Kenya - Nyeri, Central Province
Process Method: Washed - & sun dried on African raised beds
Tasting Notes: Blackcurrant / Pink Grapefruit / Muscovado
Varietals: SL28, SL34

Roasting and delivery information

We roast 5 days a week on our Diedrich IR-12 & CR-25. We roast and rest our EQ & E1 espressos only to a maximum of 10 days so these coffees will arrive ready to use. All other single origins are roasted to order on the next available roast day & sent out within 24 hours.

We recommend a minimum of 10 days rest past roast day on all our espressos and a minimum of 2-5 days rest on all filter coffees.

TO ENSURE SAME DAY ROASTING, ALL ORDERS MUST BE RECEIVED BY 11am. ANY ORDERS RECEIVED AFTER 11am WILL BE ROASTED THE FOLLOWING ROAST DAY.

Delivery prices to United Kingdom


Initial collection: Clifton Coffee Roasters - Bristol

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.