This one we call 'Mumma-go-go' as it's a great coffee to get you up and going in the morning! Bags of complex flavours with a sweet citrus hit that suit any soft-brewing methods like Chemex or other pour-over filters.
Farm name: Kamagogo Coffee Factory
County: Murang’a County
Coffee varieties: Ruiru 11,SL* 28,SL 34, Batian
Annual rainfall: 1,200mm
Altitude: 1,800m above sea level
Soil: red volcanic soil
Processing method: wet processing
Aroma: fragrance and aroma of gin, honey, and tobacco.
Cupping notes: medium juicy body, San Pellegrino orange. Smoky, tobacco, plum, red grapes, chocolate.
(*SL is Scott Laboratories. Scott Laboratories was a research organisation based in Kenya that developed multiple cultivars under contract between 1934 and 1963. Scott Labs developed various SL varieties, mostly based on Moka and Bourbon types brought by the Scot and French missions to Kenya to cultivate.)
Kamagogo coffee factory was established in the 1970s and is affiliated to Kiru Farmers’
Cooperative Society. Its membership stands at 1,000. The factory has a coffee cherry catchment and washing station in the area where local farmers who are members of the cooperative, delivery coffee cherries 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.
Kamagogo Factory is a coffee processing station at Kagumoini in Murang'a County. Kiru Farmers' Cooperative has four processing stations: Kiruru, Kora, Kamagogo, and Diara, with about 3,500 farmers delivering coffee cherries to the respective factories. The farmers also grow macadamia, potatoes, maize, beans, and tea for the local markets.
Kamagogo Coffee Factory is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It has an annual rainfall of 1,200mm at 1,800m above sea level. It also enjoys cool temperatures of 13-24°C.
Demonstration plots are planted at the factory to reinforce the best practices taught
throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits and is also recirculated for conservation.
The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on the climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.