Kenya Kaganda

This coffee comes from the Kaganda Farmers' Cooperative Society in the Murang'a region of Central Kenya. The Kaganda factory receives harvests from 1,050 farmers who grow coffee on small farms of about 2.5 acres each.

The farmers cultivate four varieties: SL28 and SL34, which were developed by Scott Agricultural Laboratories in the 1930s and 40s, plus two newer disease-resistant varieties - Batian and Ruiru 11. The SL varieties are highly valued for their deep root systems, which allow them to thrive even without additional irrigation.

At the processing station, they select only perfectly ripe red cherries. After pulping, the beans undergo fermentation for 12-16 hours, followed by an additional soaking period of 12-24 hours to enhance the acidity and body of the coffee. The beans are then dried on raised beds for 7-14 days, with regular turning to ensure even drying.

In the cup, this coffee reveals notes of red currant, yellow apple, and cherry.