KENYA KAGANDA

Tasting Notes: Black Currant, Grapefruit Zest, Tea Rose, Molasses

Grown By: Kaganda Farmers’ Cooperative Society

Region:  Murang'a County, Kiharu division, Kenya

Altitude: 1,750-1,850 meters above sea level

Process: Washed

Roast Level: Light-Medium

Blind Assessment

Juicy, sweetly savory, fruit-forward. Black currant, grapefruit zest, tea rose, molasses, cedar in aroma and cup. Crisp, lively acidity; lightly syrupy mouthfeel. Flavor-saturated finish consolidates to notes of black currant and citrus.

Bottom Line

A bright, fruit-toned Kenya cup with lively black currant and citrus notes balanced by floral and sweet-savory undertones.

About the Coffee

Kaganda Factory is run by IKaganda Farmers Cooperative Society (FCS). Kaganda FCS operates in the Murang'a region of Central Kenya. 1,050 farmers cultivate SL28. SL34, Ruiru 11 and Batian on small farms that are, on average, less than 1 hectare. The cooperative provides essential services such as farm inputs, training programs, and marketing assistance, ensuring that Kaganda FCS AA coffee upholds its high standards of quality and consistency. 

Murang'a is situated in Central Kenya, an area renowned for its favorable coffee-growing conditions. The region benefits from fertile volcanic soil, high altitudes and a temperate climate with moderate rainfall, all of which contribute to the production of high-quality coffee  with distinct flavors and bright acidity. Murang'a, like neighboring Nyeri, is recognized for producing some of Kenya's most sought-after coffees. 

Farmers handpick only ripe, red cherries, ensuring that the best quality fruit is delivered to Kaganda Factory.  Upon delivery, the cherries are pulped and then fermented for 12 to 16 hours. After fermentation, the beans are soaked for an additional 12 to 24 hours to enhance their acidity and body. The coffee is then dried on raised beds for 7 to 14 days, with frequent raking to ensure even drying and optimal moisture content.