Kenya Murang'a AA

Blind Assessment
Deeply sweet-savory and floral-toned. Blackberry, red currant, pink grapefruit zest, cocoa nib, rose in aroma and cup. Bright, juicy acidity; silky, buoyant mouthfeel. The finish consolidates to sweet citrus and berry notes with undertones of cocoa and florals.

Bottom Line
A fruit-driven yet balanced Kenya with layered complexity — juicy berry and citrus set against rich cocoa and floral depth.

HISTORY / DESCRIPTION:

Kaganda Factory is run by IKaganda Farmers Cooperative Society (FCS). Kaganda FCS operates in the Murang'a region of Central Kenya. 1,050 farmers cultivate SL28. SL34, Ruiru 11 and Batian on small farms that are, on average, less than 1 hectare. The cooperative provides essential services such as farm inputs, training programs, and marketing assistance, ensuring that Kaganda FCS AA coffee upholds its high standards of quality and consistency. 

Murang'a is situated in Central Kenya, an area renowned for its favorable coffee-growing conditions. The region benefits from fertile volcanic soil, high altitudes and a temperate climate with moderate rainfall, all of which contribute to the production of high-quality coffee  with distinct flavors and bright acidity. Murang'a, like neighboring Nyeri, is recognized for producing some of Kenya's most sought-after coffees. 

Farmers handpick only ripe, red cherries, ensuring that the best quality fruit is delivered to Kaganda Factory.  Upon delivery, the cherries are pulped and then fermented for 12 to 16 hours. After fermentation, the beans are soaked for an additional 12 to 24 hours to enhance their acidity and body. The coffee is then dried on raised beds for 7 to 14 days, with frequent raking to ensure even drying and optimal moisture content. 

FLAVOR NOTES:

Blackberry, red currant, pink grapefruit zest, cocoa nib