Kenya

Kaguyu

Watermelon • Caramel • Pear

light |—X— — — — — | dark

Location / Kirinyaga
Process / Fully Washed
Elevation / 1800m
Beans / SL-28, SL-34
12 oz

Label photo by Christopher Robin Duncan from Poems. 

This exquisite microlot coffee hails from the fertile slopes of Mount Kenya in Kirinyaga County, where the Kaguyu washing station is operated by the Inoi Farmers Cooperative Society. With over 1,000 dedicated smallholder farmers, each tending to 200-300 coffee trees, this limited-production microlot represents the finest beans from the region. Carefully cultivated across 200 hectares of rich volcanic soil, the farmers hand-pick only the ripest cherries for processing, ensuring unparalleled quality.

Kaguyu coffee is processed using a traditional fully washed method with a double fermentation technique, enhancing its vibrant flavor profile. After fermentation, the beans are soaked in fresh water sourced from the Rutui River for up to 48 hours, developing complex layers of taste. The final drying process takes place on raised beds, where each bean is carefully monitored to lock in the unique characteristics of the region.

This microlot offers an extraordinary tasting experience with flavor notes of juicy watermelon, smooth caramel, and crisp pear, creating a perfect balance of sweetness and brightness. The small-scale, artisanal production and the passion of the farmers make this coffee truly special—a perfect choice for those seeking an exceptional and rare coffee experience.