Kenya Kiamugumo

Each summer we strive to source a beautiful Kenyan coffee for our customers to enjoy. Establishing annual repeat purchases with a farm in Kenya can be a bit challenging due to the purchasing system they have in Kenya (via the Kenyan coffee exchange). Additionally, roughly up to 70% of Kenyan coffee is grown by smallholders who own less than 200-300 coffee trees. These farmers harvest the coffee cherries each season and deliver them to local cooperative wet mills (aka "factories). Due to the small quantities they produce the coffees are all blended together during the processing. The Factories lead the processing and they have strict standards ensuring the coffee's ambient temperature, water availability, and harvest timing are all in synch. While this practice protects the integrity and quality of the coffee it can cause farm level-repeat purchases in Kenya to be tough on Roasters.

Nevertheless we are often stunned by the quality & unique character that washed Kenyan coffees offer. Their coffee is renowned for its exceptional washed processing, celebrated for their clarity, sweetness, and vibrant acidity—qualities that careful processing brings into remarkable focus. Kiamugumo is a beautiful expression of that tradition. This particular lot is a peaberry, noted for its unique oval form. Which we love in roasting because they roast particularly evenly.

Since we first visited Kenya in 2017 it has held a special place in our coffee hearts. From the glaciers of Mount Kenya to the farms of Ngariama, Kiamugumo reflects the landscape, people, and remarkable washed-coffee tradition of Kenya. Mount Kenya’s glaciers feed the Kii River, whose cool waters are used to wash and process the coffee at Kiamugumo. The surrounding forests, varied elevations, and cool temperatures create an ideal environment for growing coffee, with diverse microclimates shaping each harvest. Farmers follow the surrounding trails to deliver ripe cherries, often by horse or motorcycle. The cup opens with sweet tea and caramel aromatics, unfolding into rich crème brûlée sweetness. Cherry cola and nectarine bring bright, juicy acidity, with hints of pomegranate adding complexity. A medium body and buttery mouthfeel round out the cup, creating a vibrant, sweet, and beautifully balanced coffee.

How to Brew It:

This coffee performs excellent in both immersion & filter brewing. Immersion methods which retain the full flavor complexity to be experienced, but we’re also huge fans of this coffee using filter methods, where the sweetness & vibrancy really shine through. We recommend brewing at a 1:15 coffee to water ratio, with a brew temperature of 200-205 degrees.