This Kenyan coffee from the Kagumoini wet mill has a ripe fruity flavour with medium intense acidity. Expect notes of mango and ripe red berries.

Out of stock

Additional information


SL28, SL34, Ruiru 11 & Batian

Flavour Notes

Ripe mango & red berries


Several smallholders farmers




Muranga, Kenya




December 2022

Roast Profile

Light Roast

Bag Size



Whole Coffee Beans

Tim's Notes

Kagumoini is a wet mill / washing station located in Muranga, situated between  Nairobi and Nyeri in central-Kenya.  This lot from Kagumoini was one of the better coffees I cupped during my visit to Kenya last year and it really stood out with its very soft acidity, ripe mango and red berry flavours. A super smooth and fruity coffee with less intense acidity than the previous coffees we have had from Kenya this year.     


This coffee is produced by several hundred farmers, most of them growing the famous Kenyan SL28 and SL34 cultivars. While some have planted newer hybrids like Ruiru 11 and Batian you can clearly taste the clean and fruity flavours in this coffee that are so common for the SL cultivars.


Picking and sorting
  • The coffee cherries are typically hand picked by the farmers and their family members. After delivering the coffee cherries to the wet mill the good coffee cherries are separated from the inferior ones by hand sorting and they are delivered in separate cherry hoppers.
Depupling, fermenting & washing
  • The cherries are depulped and graded by using an old Aagard disc de-pulper that uses water and gravity to sort dense beans from less dense beans. Coffee of different grades are moved to separate fermentation tanks where the parchment coffee, with it’s mucilage still on, is dry fermented for about 12-16 hours over night. After fermentation the coffee is washed in clean water and graded once again by gravity. The more dense beans are dried separately from the beans with lower density and inferior quality.
  • The coffees are dried on elevated drying tables, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 14 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in conditioning bins before delivery to the dry mill. The coffees we buy from Kenya are always vacuum packed before it is shipped to Norway.


How To Brew

  • We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
  • We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.


Kagumoini is a wet mill (factory) established by the Kamacharia farmers cooperative society in Murang’a, central - Kenya.  There is about 1000 farmers in the nearby area who sell their coffee cherries to the factory, and every week during the harvest the cherries are bulked together and processed and dried at the wet mill.  Typically most of the farmers are still growing the SL28 and SL34 cultivars , but in later years they are also planting the new hybrid cultivars   Ruiru 11 and Batian. The farms are situated between 1650 -  1750 meters above sea level with temperate days and cool nights yielding intense and fruity coffees. Although Kenyan coffee production is generally on a decline, the long term goal for the cooperative society is to increase their members coffee production.  Therefore they offer farmer training to their members and pre-financing of farm inputs. 



The farmers sell coffee cherries to the wet mills and deliver cherries several times during a harvest. The farmers are paid a price based on all the coffees they sold to the cooperative that year. The wet mill will process and dry the coffees before they get sent to the local mill for storage. Therefore, the cooperative by law charges no more than 20% of the selling price of the coffee. Most of the wet mills we buy from in Kenya publish the prices they paid for their coffees on their notice boards for the farmers to see and everything is recorded in their accounting. However, I still know that we can get better at providing transparency in Kenya and I really hope to step up our buying protocols and find more long term partners in Kenya in the years to come. All coffees are imported directly to Norway by ourselves.

Learn More About Transparency

Scroll to Top