K I A M U G U M O

KENYA

Process - Washed

Kiamugumo factory sits on the slopes of Mount Kenya. Rich volcanic soil, an annual rainfall of almost 1,700m, and the abundance of SL 28 and SL 34 varieties all lend immense quality to the production of coffee in this specific area. In this area of Kenya, smallholders deliver coffee in cherry to washing stations. 

After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp known as the wet processing method.  After washing, the coffee is dried on typical African raised beds, that allow good air circulation between the beans. Beans are dried to between 11 and 13 % and then brought to the Central

Kenya Coffee Mill in Karatina Nyeri county for grading and sorting.

Flavours - TASTING NOTES- NECTARINE, DEMERARA SUGAR, BLACK TEA