Kenya-Kaguyu Lot 2163

Origin & Terroir
From the foothills of Mount Kenya in Kirinyaga County, this microlot hails from the Inoi Farmers’ Cooperative Society and its historic Kaguyu Factory. The factory is perched on rich, red volcanic-loam soils at approximately 1,750-1,800 metres above sea level — a rare high-altitude site that yields dense, high-quality beans. With the combination of small-holder farms (each around 200-300 trees) and stringent selection, this lot captures the celebrated character of premium Kenyan coffees.

Processing & Varietals
This washed lot follows the classic Kenyan method: full cherry hand-picking, pulping, overnight dry-fermentation, a clean wash, then a prolonged soak (24-48 hours) in fresh mountain‐water, followed by meticulous drying on raised beds.
Cultivars include the distinguished SL-28 and SL-34 varieties, known for their complexity, along with other local selections.

Flavor Profile
Expect a vibrant, high‐clarity cup: bright citrus and stone‐fruit acidity up front, followed by richer undertones of red-berry jam, sweet raw-sugar caramel and herbal tea notes as it cools. For example, one lot from Kaguyu was described as driven by “blood-orange and hibiscus” acidity, deep red-currant jam, and a herbal lemon-thyme finish.
Other observations note flavours of fresh pineapple, orange-blossom aromatics and a sweet “cherry-lollipop” finish.

Why We Love It

• Exceptional terroir: The combination of high altitude, volcanic soils and fresh mountain water delivers excellent bean density and flavour potential.

• Refined processing: The extended soak and raised-bed drying contribute to clarity and complexity rarely found outside top Kenyan microlots.

• Cup clarity & versatility: Whether you’re roasting to highlight filter brightness or dialing in an espresso roast to emphasise the syrupy berry and caramel layers, this lot is a standout.

• Traceability & integrity: A microlot with identity — from the Inoi cooperative’s small producers through the Kaguyu factory, to you.

Roaster / Buyer Notes

• Altitude: circa 1,750-1,800 m (farm), factory ~1,400-1,800m depending on variation.

• Process: Fully washed with overnight dry fermentation + 24-48 h soak.

• Varietals: SL-28, SL-34 (and local selections).

• Roast target suggestion:

  • Filter / pour-over: Medium roast to preserve brightness and clarity; aim for TGT around 205-210 °C with development time ~30-35%.

  • Espresso: Medium-dark roast to bring out syrupy red-berry, caramel and tea-like finish; target TGT ~220-225 °C with development time ~20-25%.

• Storage tip: Store green beans in a cool, stable, low‐humidity environment. Given high density, allow beans to rest 2-4 weeks post-import before heavy roasting to allow full flavour development (as suggested by current crop evaluations).