Kenya - Can Ya Feel It ?

About this coffee

Sold as Kagumo, a bold, juicy Kenya from Kirinyaga on the fertile slopes of Mount Kenya, grown at 1,600–1,700 m in mineral-rich red volcanic soil. Cool nights, mild days and regular rainfall slow the ripening and give the coffee high density, pronounced sweetness and the region's signature lively acidity. Behind it are more than 1,500 smallholders — most farming tiny family plots alongside bananas, maize, beans and vegetables — who deliver cherry to the Kagumo Coffee Factory, part of the Mutira Farmers Cooperative Society. After picking, cherries are sorted and depulped, the parchment ferments for about 24 hours, is washed with clean mountain water, soaked again for several hours and then slow-dried on raised African beds. Juicy, layered and clean: intense blackcurrant and Kenyan sparkle, cane-sugar sweetness rounding it out, and a lightly floral, fresh hibiscus line, with a long finish. Source: programkafe.cz.