Origin: Muranga County, Central Kenya
Producer: 635 smallholders affiliated to Kangiri FCS, Kangurumai factory
Growing altitude: 1,629 m
Varieties: SL28, SL34, Batian, Ruiru 11
Process: Washed
Harvested: 2024/2025
Finding really good Kenyan coffee has become increasingly difficult. Rising production costs, ageing bushes and a younger generation leaving farming have driven prices up sharply – and the supply of lots with that sparkling acidity and classic berry depth has become increasingly scarce. We are constantly looking, every week during the auction season, and a lot like this – well managed, traceable and reasonably priced – is no longer a given.
The Kangurumai station is located on the eastern slopes of the Aberdare Mountains and receives berries from 635 smallholder farmers. The lot consists of the classic Kenyan varieties SL28 and SL34 along with the more modern, disease-resistant Batian and Ruiru 11. The berries are pulped, fermented overnight, washed and graded in channels before drying on raised beds for 9-15 days. The process water is drawn from the local Kanyiriri spring and reused – an unusual but welcome move. The raw coffee has the high density and dense cell structure typical of Kenyan highland beans, and responds best to light to medium filter roasting, preferably in pourover.
In the cup, this is a juicy, lively and unmistakably Kenyan cup. A full, almost wine-like body carries notes of tropical fruit, kiwi and blackcurrant – the latter in that sparkling, almost glass-like form that separates a good Kenyan coffee from a mediocre one. Underneath the fruitiness is a deep note of chocolate that provides backbone and balance, and the finish is long and vibrant.
This green coffee arrived at the roastery on November 5, 2025 and is from the 2024/2025 harvest.
€22
€22
48 in stock
