The region’s rich volcanic soils and good rainfall make it a particularly appealing place to grow coffee. All coffee is grown under shade with further crops for the farms to profit and live off alongside, such as bananas, beans and vegetables. A sustainable way of life for the farmers is at the heart of Kagumoini’s mission.
All coffee is handpicked before bringing to the factory for pulping. After a period of floatation to separate defects from the heavier sugar-rich beans, suitable beans are sent through channels to the fermentation tank. A first stage of fermentation is undertaken for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. This helps control the fermentation and thus the quality of the end result. Once done, the beans are cleaned of all mucilage before entering soaking tanks for as long as another 24 hours. The crop is then taken out onto raised beds to dry in the sun. After an initial rapid drying stage of 6 hours, where up to 50% of the beans’ moisture is evaporated through spreading the beans thinly, they are then laid in thicker layers for the remaining drying which takes 5-10 days.
ABOUT The Roaster
To that end, we aim to use only coffee that is highly traceable back to the grower, be it an estate, farm or microlot. This way we ensure an at all points ethical supply chain and know that those working to produce such good coffee are paid what they deserve and are rewarded with recognition for their efforts. We want the farmers we showcase to not just survive but thrive.
We exclusively offer single origin coffees, working very closely to the seasons of the coffee-growing world to ensure we buy and roast only the most freshly harvested green beans and produce the most flavoursome coffee that bean has the potential to be.