Kagumoini AA comes from the well-known Nyeri region, one of the best coffee growing regions in Kenya. This coffee has dominant notes of blackberries, sweet vanilla and a hibiscus finish. The body is rich and jammy.
The Kamacharia farm is located at a perfect microclimate on the southern slopes of Mount Kenya at an altitude of 1750 meters. The coffee trees grow on rich volcanic soil: Perfect conditions for flavoursome coffee.
The beans are harvested twice a year, once between March and May and a second time between October and December. After the cherries are freshly picked, they are carefully depulped, fermented overnight and then dried. The processing of the beans is particularly careful due to the manual sorting and constant movement while the beans dry over 12-18 days on raised beds.