Kenya Kagumoini Nyeri
Kenya Kagumoini Nyeri Kenya Kagumoini Nyeri
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$ 22.00

Kenya, Kagumoini – Kiwi, Pineapple Upside Down Cake, Tropical


Nyeri, Kenya


The Kagumoini Factory resides in Nyeri, Kenya, a region known for producing coffees with sugary sweetness and bright, juicy acidity. Kagumoini is one of 6,100 smallholding producers that make up Kamacharia Farmer’s Cooperative Society (FCS). Twice a year, in the spring and fall, the producers will bring their perfectly ripened cherries to the factory for processing. In addition to processing the coffee, Kamacharia FCS also offers its producers training on agricultural practices, giving them the tools to continually pursue a better quality of coffee. 


Bringing major tropical destination vibes, the Kagumoini has layers of vibrant flavors that reflect locales where fresh fruit is part of every meal. It hits you with ripe kiwi before rolling into a complex blend of pineapple, maraschino cherry, and syrupy sweetness reminiscent of pineapple upside-down cake. We also found flavors of mango, guava, and passionfruit. An excellent offering for someone who loves bright and juicy coffee and is familiar with the specialty profile. 

Origin // Kenya 

Region // Nyeri

Producer // Kagumoini Factory

Variety // SL-28, Ruiru 11, Batian

Elevation // 1,750 m.a.s.l.

Process // Washed

Flavor Notes // Kiwi, Pineapple Upside Down Cake, Tropical

Deep Dive

Although the Kenyan Co-op system does create challenges in getting coffee directly from individual producers, there are some benefits to the Co-op system. This system ensures the coffee quality is top-notch, providing access to agronomists for farming insights, and an incredibly dialed-in washing process that makes the coffee shine. Co-ops also give producers the ability to sell coffee cherry, no matter the size of their farm and the amount of coffee grown. 

Region: Nyeri

Rich with volcanic soil, the Nyeri region is recognized for some of the best coffees produced in Kenya. Born out of the East Africa Rift Valley, this series of volcanos create soil with incredible minerality and fertility. The terroir here is responsible for some of the brightest, most tropical, and complex coffees in the world. 

Processing method: Washed

Washed Coffees in Kenya are first de-pulped to remove the fruit from the seed. Next, a fermentation process is used to remove the remaining mucilage layer. After the mucilage is removed, the coffee seeds are washed and laid out to dry on raised beds for 10 – 14 days.