Kenya Kagwania (200g)
Very sweetly tart, floral-prominent and rich-toned. Plums, red currant jam, chocolate, maple syrup and dried coconut in aroma and cup. Delightfully crisp and tart, though cohesively resonant in structure. Very lightly though buoyantly syrupy in mouthfeel. The finish is pert and satisfying, with a lingering sweet crispness and a long aromatic trajectory.
Factory: Komothai Kagwanja
The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded into P1, P2, P3, P lights and pods. After that, it is dried on the drying tables for 8-14 days. Within the Komothai FCS, all the factories are processing the coffee the same way.
Kagwanja is one of the 13 factories in Komothai FCS. Some of the factories are very far from each other within Kiambu county. Kiambu lies just on the slopes of Aberdare Mountains. The factory manager is Gatu Kiigi.
We got to know Kagwanja via Nordic Approach. Nordic Approach is a sourcing company focusing solely on high quality green coffees. We do the groundwork to identify, improve, select, and import the best coffees from the most interesting origins. Every coffee they buy or forward to a client is selected based on the cup profile. They believe transparency through the chain and premiums going back to the producers is the only way to achieve a sustainable quality coffee production. Our cooperation with Nordic started on 2016 and all of our coffees are based on their quality of transparency.
ARRIVED IN:30kg Vaccum
VARIETIES:SL28, SL34, Batian
FLAVOR:Citrus, Plum, Berries
The coffee industry of Kenya is known for its cooperative system of production, processing, milling, marketing, and auction system. About 70% of Kenyan coffee is produced by small-scale holders. In 2012 it was estimated that there were about 150,000 coffee farmers in Kenya and other estimates are that six million Kenyans were employed directly or indirectly in the coffee industry. The major coffee-growing regions in Kenya are the high plateaus around Mt. Kenya, the Aberdare Range, Kisii, Nyanza, Bungoma, Nakuru, Kericho and to a smaller scale in Machakos and Taita hills on east and coastal provinces.
The acidic soil in highlands of central Kenya, the right amount of sunlight and rainfall provide excellent conditions for coffee plants to grow. Coffee from Kenya is similar to 'Colombia mild' type, and is well known for its intense flavor, full body, and pleasant aroma with notes of cocoa and high grade coffee. Kenya coffee is one of the most sought-after coffees in the world.
Despite its proximity to Ethiopia (widely believed to be the region from which coffee originated), one source states that coffee was not cultivated in Kenya until 1893, when the French imported coffee trees from Reunion Island. The mission farms near Nairobi, the capital city of Kenya, were used as the nucleus around which Kenyan coffee growing developed. Overviewing the Kenyan coffee industry, another reference claims that the British imported coffee into Kenya around 1900.