Country of origin: Kenya, Murang'a
Coffee Varietal: SL-28, SL-34, Ruiru 11, Batian, K7
Harvest Period: August–January
Altitude: 1700 metres above sea level
The coffee plantation: Various smallholder farmer members of Kiru Farmer Cooperative Society (F.C.S.). Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed.
Coffee processing system: Washed. Kamagogo is one of four factories operated by the Kiru Farmers Cooperative Society. This F.C.S. is very interested in improving its infrastructure and has invested in grading tables, better drying beds, and advanced depulping equipment. There is also a water-soaking pit on-site, which is used to purify the water used in processing and prevent contamination to any freshwater sources.
Tasting notes: Sugary, sweet and tart with cooked apples, rich chocolate, caramel and grapefruit flavors