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KENYA KAGUMO NATURAL 1KG

Long before coffee arrived, the Kagumo Factory was known for sisal. Established in the 1950s to process agave fibers, it later transformed into a coffee hub now represented by the Aguthi Farmers Co-operative Society. Today, 501 farmers — 175 of them women — grow SL, Ruiru 11, and heirloom varieties across 186 acres of fertile red volcanic soil in Nyeri. With ideal natural drainage, gentle rainfall, and temperatures between 15–27°C, these conditions nurture cherries that mature slowly, developing the layered sweetness and vibrancy that define Kenyan coffee.

At harvest, cherries are hand-sorted for color and ripeness before being laid out to dry on raised beds for 20 to 30 days, until moisture levels reach 10–12%. The dried cherries are then stored in their pods for protection before dry milling and export — a process that preserves their purity and structure.

Once awarded for both grading and harvest excellence, Kagumo continues to honor its legacy with coffees that are luminous, complex, and unmistakably Kenyan — a celebration of soil, craft, and community.

Brew recipes

Espresso

  • Ratio 1/2
  • 18g in
  • 40g out
  • 25-28 sec
  • Temp. 92-94 C
  • Target EY 20-22 %

Espresso recipe

Recipe

  • Ratio 1/2
  • 18g in
  • 40g out
  • 25-28 sec
  • Temp. 92-94 C
  • Target EY 20-22 %
Equipment used

Dalla Corte Mina espresso machine

All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine.

The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.

All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.

French Press

  • Ratio 1/16.5
  • 300 ml water
  • 18 g in
  • 265 g out
  • 4 min brew time
  • Temp 94-96 C
  • Target EY 18-20%
  • Grind size 700-900 microns

French Press recipe

Recipe

  • Ratio 1/16.5
  • 300 ml water
  • 18 g in
  • 265 g out
  • 4 min brew time
  • Temp 94-96 C
  • Target EY 18-20%
  • Grind size 700-900 microns
Equipment used

Espro Press P3 18 oz

When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend).

If you have a really basic filter in your french press you should grind coarser and extend your brew time.

First step is pouring around 80 grams of water over the grinded coffee, in circular moves, trying to wet all the coffee so it makes contact with the hot water and starts blooming.

This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat.

The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.

Berries, Dried figs, Red wine, Chocolate
Berries, Dried figs, Red wine, Chocolate

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Frequently asked questions

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How long does it take for my order to be processed and delivered?

We process orders within 2–4 business days, depending on workload. On the first business day after the weekend, we process all orders received on holidays. Delivery in Romania is then made in approximately 24–48 hours, depending on the courier and location.

Delivery throughout Romania

Estimated delivery time is 1-4 business days.

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