Origin
Kenya
Region
Muranga
Crop height
1750 m n.p.m.
Botanical variety
SL28, Ruiru 11, Batian
Processing
Washed
Q score
87
New in
Speciality Single Origin

Kenya Kagumoini

13.00€

Passion in Every Bean

The Kagumoini coffee processing station operates under the wing of the Kamacharia Farmers’ Co-operative Society and is located in Murang’a County. This spot works with local farmers who pour their hearts into growing top-quality Arabica, focusing on sustainable agriculture and truly meticulous bean processing.
The Kagumoini cooperative itself was built on the foundation of the former Kagima cooperative before being officially registered. However, before emerging as an independent entity, it was part of the larger Tetu cooperative. Since its official launch, they’ve been doing fantastic work for their members: providing field advisory services, promoting good agricultural practices, handling coffee processing and sales, and helping farmers achieve better yields alongside even higher bean quality. Taste it yourself!

Free delivery is available for all orders above 90EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Weight & Roast

250g, 1000g

Sensory profile

  • Cranberries
  • Blackcurrants
  • Raspberries

We pack our Speciality Single Origin coffees according to their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and scored them in each flavor category (below, 0-100).

Find out exactly what your coffee will taste like!

Floral 10
Berry 90
How to prepare coffe?

Kenya Kagumoini

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.