Kenya Gatagua AA

Roast Description / Brewing

A light-roasted Kenya with a very classic profile — bursting with black currant and wonderfully juicy. Best brewed as a pour-over with a 1:15 ratio, but also works beautifully in a regular coffee maker.

Delivery Terms

Our coffee is roasted and shipped only between Tuesdays and Thursdays to ensure the best possible quality and freshness. Since each coffee has its own specific profile, roast dates may vary, but we guarantee that it will never be older than two weeks from roast date at the time of delivery. What we can promise is that the coffee will always be fresh and taste great when it reaches you.

History

The motto of the Kagaa Farmers Cooperative Society is “Quality Determines Price”, and their goal is to produce the finest coffee in the region. In our opinion, they’re already well on their way.

Kagaa is a highly productive cooperative that also supports other agricultural activities such as dairy farming, horticulture, tea, and macadamia nuts. Located on the fertile southwestern slopes of Mount Kenya and the eastern slopes of the Aberdare Range, the main coffee harvest takes place from October to December, with a secondary harvest from April to June.

Although relatively new as an independent group, the members bring extensive experience, having previously been part of a larger cooperative before breaking off to manage their own production. Kagaa currently operates the Gatagua washing station, originally built in the 1960s. While it has more capacity than they currently need, the cooperative is striving to grow into it as production increases.

Kagaa is based in Muranga, Central Kenya, at an altitude of around 1,630 meters, with coffee grown by farmers in the area between 1,600 and 1,850 meters. Today, the cooperative has 609 active members — 409 men and 200 women. Three trained staff are employed year-round, with about 20 additional seasonal workers hired during the harvest to run the washing station.

The varieties grown at Kagaa include a mix of traditional SL cultivars and newer Ruiru 11 and Batian, which are becoming increasingly popular among farmers due to their higher yields and stronger resistance to pests. Coffee cherries are delivered to the washing station the same day they are harvested, where they undergo soaking to remove floaters before pulping. After pulping, the coffee ferments overnight. On the second day, the water is replaced and the coffee is soaked again for another night. After washing, the coffee is sun-dried on the ground for 6–8 hours before being moved to raised drying beds, where it stays for about 20 days until it reaches the desired moisture content.

Farmer: Several Smallholder Farmers
Cooperative: Kagaa Farmers Cooperative Society
Region: Muranga
Varieties: SL28, SL34, Ruiru 11 & Batian
Altitude: 1,600–1,850m
Process: Washed
Flavor Profile: Juicy & Black Currant