KAGUNYU, Kenya (Washed) Specialty Coffee
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| Origine | Kenya |
| Regiune | Nairobi, Kenya |
| Fermă | Kagunyu Wet Mill |
| Fermentare | Washed |
| Altitudine | 1500 – 1800m |
| Profil de prăjire | ["Omni"] |
| Perioadă de odihnă | Filter 7 days | Espresso 14 days |
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Kagunyu – Clarity, high acidity and a dose of energy in the cup
The Nyeri region, in the heart of Kenya, is one of the world's most prized sources of specialty coffee. Here, in the fertile highlands, Kagunyu Wet Mill collects cherries from small-scale local farmers and processes them using the washed method, which is specific to Kenyan coffees with a clean profile and intense acidity.
The SL28 and SL34 varieties, developed specifically for the Kenyan climate, contribute decisively to the expressiveness of the aroma – with red fruits, floral tones and a specific freshness.
Washed processing – precision and aromatic purity
With the washed method, the pulp is removed immediately, and the berries are fermented and then thoroughly washed in clean water. This process brings out the characteristics of the variety and the terroir – high acidity, delicate body and a floral sweetness .
It is an ideal method for those looking for a clear, clean cup in which the flavors are felt distinctly and precisely.
Sensory profile – red fruits, hibiscus and bright citrus
Kagunyu surprises with a direct and intense aromatic profile, with dominant notes of blackcurrant, hibiscus and fresh citrus . The acidity is vibrant and complex – in classic Kenyan style – and the body is light, without losing the consistency of the experience.
It is a perfect coffee for hand brewing, but can also bring interesting results in bright espressos, especially for those who appreciate high acidity and expressiveness in the cup.
