Kenya Kagumo-ini

Posted by Austin Amento on

The Nyeri Province hosts a number of superb Kenyan coffees, and for good reason. A combination of ideal terroir qualities has helped champion this region's prominence in the specialty coffee market. As part of the Mugaga Farmers Cooperation Society, the Kagumo-ini milling factory has an elevated standard for their washed-coffee processing which allows them to create more perspicuous flavors in their beans. The factory also sits at an elevation of 1600 meters above sea level, allowing the coffee cherries to develop more complex sugars that enhance acidity. The high altitude restricts the development of a large amount of cherries, which makes these coffees rare.

Along with elevation, Kagumo-ini also has the benefit of volcanic soil. The soil is rich in common elements and nutrients such as silica, phosphorous, and potassium. A large amount of rainfall (50-60 inches annually) and a limited range in temperature (between 60-80 degrees Fahrenheit) must work in conjunction with the altitude, giving us some sense as to why good coffee is so difficult to grow. As traditionally done in the Nyeri region, the beans are fermented, washed, then fermented again before being laid out to dry. This actuates a clearer sense or aromatics and flavors in the coffee. Often the fermentation process is confused with the similar name given to wine, but for coffee this simply means peptic enzymes break down the mucilage layer, producing coffees that are lighter in body than natural coffees, but higher in acidity.

 

Kagumo-ini displays a full range of profiles in processing even as it maintains the innate qualities of the SL-28 varietal. There are distinctly maple aromatics in the front with residing brown sugar that lasts throughout. A wonderful balance of honey sweetnees leads into rich, tannic qualities, expressing a tactile sense of apricot in the finish.

 

-Robert Rybak

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