Kenya Kagumoini AA Fully Washed, 1650 - 1800 m.a.s.l.

A gem from the foothills of Mount Kirinyaga

Our Kenya Kagumoini AA comes from the famous Nyeri region, located near Mount Kirinyaga — the local name for Mount Kenya, meaning “the ridge of whiteness.”
Though coffee cultivation began relatively late in Kenya, the country quickly earned its reputation for producing outstanding, meticulously processed and intensely flavoured coffees.

Farmers of the Mugaga Cooperative

This lot is grown by smallholder farmers — the backbone of Kenyan coffee production. They deliver their cherries to Kagumoini Factory, a washing station (called “factory” in Kenya) that belongs to the Mugaga Farmers’ Cooperative Society, founded in 1993.

Farmers cultivate the varieties SL28, SL34, Ruiru 11 and Batian on fertile slopes at 1650–1800 m.a.s.l. Cool temperatures and seasonal rains ensure slow ripening and high-density beans, a hallmark of top-quality Kenyan coffee.

Careful processing & the premium AA grade

Kagumoini is synonymous with precision. Ripe cherries are handpicked and fully washed using clean water from the nearby Ruiru River. After a 12–24 hour fermentation, the beans are soaked again in fresh running water for a further 24 hours, a step known to enhance quality and extend the coffee’s shelf life. Drying then takes place for 10–15 days on raised beds.

The AA grade denotes the largest bean size (over 7.2 mm). This classification is associated with superior quality and the concentrated flavour intensity that Kenyan coffees are renowned for. Enjoy the vibrant, juicy profile of Kenya Kagumoini AA — a distinctive coffee proudly roasted by BotaCoffee.

Region: Central Region
Washing station: Kagumoini Factory
Croop: 2024/2025
Altitude: 1650 - 1800 m.a.s.l.
Producers: farmers of Mugaga Farmers’ Cooperative Society
Average farm size: 200 coffee trees per farmer
Varieties: Batian, Ruiru 11, SL28, SL34 (Arabica)
Processing: Fully Washed
Grade: AA