SUGGESTED BREWING METHOD:
-Alternative brewing methods (V60, Kalita Wave Dripper, Chemex, Aeropress, French Press)
location: Nyeri, Karatina
Mill: MUGAGA Cooperative
variety: SL-28, SL-34, Batian, Ruiru 11
altitude (MASL): 1500-1700
This coffee comes from Kagumoini mill located in Nyeri, in central Kenya. This mill is one of five mills run by Mugaga Cooperative. Farmers from the cooperative (currently it is about 5000 farmers) can rely on financial support that is indented to help improve their farming, develop their skills and increase the education. They are also supported in terms of running coffee farm and making their work more efficient and better quality.
The farm itself is about 1 to 2 ha and there are from 100 to 250 trees on each. Coffee fruits are only hand-picked and they are transported to the mill on the very same day. Then the sorting process, which is also manual, is meant to select only ripe fruits and prepare them for the further process. Farmers are usually given a deposit for coffee that's brought to the mill and the remaining funds are shared once the beans are sold.
Kenya is known for its very high quality beans.
Washed process stars with removing coffee skin and pulp using Agaarde machine, followed by 18-36h long dry fermentation that takes place in large concrete tubs. These tubs are covered from sun which helps to control the temperature during this process. Then beans are soaked with fresh water and are fermented for the whole night. Then beans are segregated depending on its size and density. Finally coffee beans are dried on elevated African beds for 12 to 20 days, depending on the weather. In order to control drying process, the African beds are covered for the night. Once the perfect moisture level is reached beans are packed in coffee sacks and are ready for the export.