This vibrant lot comes from the Kamagogo factory in Muranga County, situated on the fertile western slopes of the Aberdare Mountains in central Kenya. Kamagogo is one of four factories managed by the Kiru Farmers Cooperative Society, a progressive group that continues to invest in better infrastructure including advanced depulping equipment, improved drying beds and sustainable water-soaking systems to protect local water sources.
Muranga’s cool climate, red volcanic soil and network of valleys and streams offer an ideal environment for producing some of Kenya’s most expressive coffees. Most of the producers here are smallholders, typically working plots of less than a hectare, who deliver ripe cherries to the factory for centralized processing. This model enables exceptional quality control and results in vibrant, highly traceable microlots.This particular lot is made up entirely of Peaberry (PB) beans - a natural mutation where only one round bean develops inside the cherry instead of the usual two. Peaberries are often prized for their intensity and sweetness, and this coffee is no exception.
It’s a fully washed coffee, processed with meticulous care. After depulping, the coffee is fermented in open-air tanks for 24–48 hours, then washed in clean channels and soaked underwater for up to 72 hours, a signature Kenyan step that enhances clarity and acidity. The coffee is then dried slowly on raised beds.
In the cup, the coffee is juicy and structured with red currant, nectarine and black tea notes dominating the flavour profile. A creamy mouthfeel and mellow vanilla sweetness round out the acidity, offering balance and comfort. It’s lively but not sharp. A harmonious expression of both the terroir and the meticulous process behind it.
