We sourced this coffee through Nordic Approach, who have been sourcing exceptional Kenyan coffees since 2012. Kamagogo is one of the four processing stations operated by the Kiru Farmers' Cooperative Society, which serves about 3500 farmers. Located in Kagumoini, Murang'a County, the factory has a dedicated staff team that handles weighing, grading, payments, and support for all the member farmers. 

Kamagogo is located at 1,800 meters above sea level in an area known for its red volcanic soils, rich in minerals ideal for coffee cultivation. Ripe coffee cherries are handpicked and delivered to the factory the same day for wet processing. Sorted to remove underripe and overripe fruit, the cherries are pulped using a disc pulper with three sets of discs. After pulping, the beans are fermented overnight to break down mucilage, before being washed and soaked. The clean parchment is dried on raised beds for 7 to 15 days, depending on climate and volume. 

This Kamagogo AB lot has the most classic blackcurrant notes, with so much sweetness and juicy acidity combining to produce the most nostalgic Kenyan filter brews. In an espresso this is definitely on the bright end of the spectrum, with the sherbet-like zing of the blood orange taking centre-stage, whilst the filter has lots of dark stone-fruits, like plum.