Kangurumai AB, Kenya, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Lemonade, green apple and tropical
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COFFEE PROFILE
This Washed, mix SL-varieties lot has a transitioning sweetness, with notes of lemonade, crisp green apple and a tropical fruit sweetness.
| TASTES LIKE | Lemonade, green apple and tropical |
| ROAST | Filter |
Story
The Kangurumai Washing Station, located on the slopes of the Aberdare Range in Murang’a County, Kenya, is an integral part of the Kangiri Farmers’ Cooperative Society, which also oversees several nearby factories. Situated at an elevation of around 1,630 meters, Kangurumai sources cherries from numerous smallholder farmers, each managing a few hectares. This lot features Kenya’s iconic cultivars, SL28 and SL34, developed by Scott Agricultural Laboratories in the 1930s and renowned for their vibrant acidity and complex fruit character.
During the harvest, farmers deliver only ripe cherries to Kangurumai, where they undergo meticulous hand-sorting and floating to remove defects before being depulped the same day. The parchment then experiences a traditional washed process, including overnight fermentation, washing, and density separation. Drying takes place on raised African beds for 9 to 15 days, ensuring even moisture reduction and long-term stability. The AB grade lot, with screen sizes 15–16, delivers a bright, juicy acidity with notes of blackberry, cranberry, hibiscus, and citrus, complemented by a clean, honeyed sweetness.
Kangurumai and its member farmers continue to uphold Murang’a’s rich coffee culture, where cooperative structures have enabled smallholders to access specialty markets. This collaboration preserves Kenya’s reputation for producing some of the world’s most distinctive coffees, maintaining the legacy and quality that Murang’a is celebrated for globally.
| PRODUCER | Kangiri Farmers’ Cooperative Society |
| REGION | Murang’a County |
| VARIETAL | SL28 and SI34 |
| PROCESS | Washed |
| ALTITUDE | 1630 masl |
Origin
Murang’a County, Kenya
Coffee cultivation in Murang’a County began in the early 20th century when British colonial settlers introduced Arabica coffee to the Aberdare Range's fertile slopes. The region's volcanic soils, high altitudes between 1,400 and 1,900 meters, and consistent rainfall created ideal conditions for SL28 and SL34 varieties, developed in the 1930s. Initially restricted to European estates, African farmers gained the right to grow coffee during the 1950s amid the Mau Mau uprising. Post-independence in 1963, the cooperative movement flourished, allowing smallholders to deliver cherries for centralized processing, enhancing quality and traceability.
Throughout the 1970s and 1980s, Murang’a's coffees gained international acclaim for their bright acidity and fruit-forward character, with SL28 and SL34 as the genetic backbone. The 1990s liberalization of Kenya’s coffee industry brought both opportunities and challenges, including direct sales to exporters and cooperative mismanagement. Despite these issues, Murang’a has remained a cornerstone of Kenyan specialty coffee, maintaining its reputation alongside Nyeri and Kirinyaga.
Today, smallholder farmers dominate production in Murang’a, relying on cooperative structures for agronomic support, credit, and market access. Their coffees, often processed at factories like Kangurumai, are highly sought after for their vibrant blackcurrant and citrus notes, underscoring the enduring legacy of Murang’a’s rich coffee history.
