Kagumoini captures the signature blackcurrant flavour and intensity that has made Kenyan coffee world-famous. For this reason, we’ve kept the roast light, allowing the complex, almost effervescent citric and apple acidity to shine. Bold blackcurrant and redcurrant notes, complemented by candied lemon, create an expressive fruitiness. A syrupy, viscous butterscotch-like sweetness harmoniously balances taste, raising the citrus and berry fruit notes. As the coffee cools notes of red apple, and stewed rhubarb build, with hints of vanilla carrying into a clean, layered finish.

We recommend drinking Kagumoini without milk to best experience its clarity and structure, ideally on filter, aeropress or French press. If you prefer milk with your coffee the flavours will switch to a warming, satisfying cinder toffee and citrus curd on a butter like mouthfeel.

Before fermentation, producers commonly re-sort their pickings by hand at the mill to separate out the ripest, most uniform cherry. This attention to detail builds structure and complexity in the cup. From there the processing follows the traditional Kenyan washed method of depulping, fermentation, washing in channels, and slow sun-drying on raised beds over around three weeks. The result is a layered, fruit-forward profile with vibrant acidity and clarity.