Additional information
| Packaging | 1,200g, 250g, Test sample 20g |
|---|---|
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
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Kenya AA KIRU KAMAGOGO
Specialty coffee Kenya AA KIRU KAMAGOGO is our fruit bomb. Its flavor profile is distinctly fruity and sweet, with a creamy mouthfeel. It will shine in all preparations, from filter coffee to Turkish coffee.
2,00 € – 74,70 € with VAT
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Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Kenya AA KIRU KAMAGOGO it is very complex coffee, which is dominated by pronounced fruity and sweet notes and creamy mouthfeel.
REGION: Murang'a
FARM/MILL: Kiru Farmers' Cooperative/Kamagogo Mill
PROCESS: Wash it
HEIGHT: 1800 masl
HARVEST: May-June
TYPES: SL-28, SL-34, Ruiru 11, Batian
FLAVOR PROFILE: Yellow fruits, Raspberry, Blackcurrant, Yogurt, Complex
EVALUATION: 88
*AA is a label that indicates that the beans of this coffee are very large and uniform. This is achieved by using a special sieve through which the coffee is sorted according to size. This makes roasting much easier for roasters, as the beans can be roasted evenly.
It is suitable for all preparations, depending on your taste– from Turkish to filter.
We recommend filter preparation, but also shines in an espresso machine, in a coffee maker, or cooked in the Turkish style.
You can order coffee beans or ground coffee.
The art of coffee cultivation
The coffee cherries are harvested exclusively by hand, selecting only fully ripe fruits. They are delivered to the processing center the same day, where meticulous processing begins. The cherries are first sorted to remove underripe and overripe fruits, then gently pitted from the coffee cherries using a modern disc pulper. The beans are then fermented overnight, allowing the mucilage layer to break down and a rich aromatic profile to develop. This is followed by thorough washing and soaking in clean water, ensuring a clean and balanced taste. The coffee beans are then dried on raised African beds for 7 to 15 days, where careful turning of the beans ensures even drying. After drying, the coffee beans are prepared for the journey to the roasters.
Description of the region and the coffee grower
Kamagogo is one of four coffee processing plants run by the Kiru Farmers’ Cooperative, which together brings together around 3,500 farmers. The company in Kagumoini, Murang’a County, is run by a dedicated team who take care of weighing, grading, payments and support to farmers. Sustainability is key, so the sinks are located away from water sources, while encouraging the planting of trees on the farms. Kamagogo is located at an altitude of 1,800 m above sea level on mineral-rich red volcanic soil. The region receives around 1,200 mm of annual rainfall, and temperatures range between 13 °C and 24 °C. Flowering occurs in March–April and September–October, with the main harvest in May–June and November–December. Members grow the SL28, SL34, Ruiru 11 and Batian varieties.
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