Filter

Description

Kangurumai Coffee Factory, Kangiri FCS – Murang’a County, Kenya Founded in2 005, Kangiri Farmers Cooperative Society (FCS) was formed followingthe merger of five single-factory societies New Irati, Kanguya, Kanjathi, Kangurumai, and Gatumbi, originally part of the larger Irati Farmers Cooperative, which was restructured in 1997. Today, Kangiri FCS represents approximately 4,900 members, with around 3,750 active farmers, united by a shared commitment to quality, traceability, and continuous improvement. Situated between the Aberdare Ranges and Mount Kenya, Kangurumai Coffee Factory benefits from fertile volcanic soils, high elevation and cool temperatures, creating ideal conditions for producing exceptional specialty coffee. In close collaboration with Kangiri FCS, the factory works with 600-650 small-scale farmers, many cultivating coffees on small family plots passed down through generations. The coffee produced is predominantly traditional Kenyan varieties SL28 and SL34, renowned for their cup quality and vibrant acidity, with small plantings of Ruiru 11 and Batian introduced to enhance disease resistance while maintaining flavour integrity. To enhance quality and consistency, the cooperative has embraced modern processing technologies, including the use of solar dryers. These environmentally sustainable drying systems allow for greater control over moisture levels, protect parchment from sudden weather changes and ensure a slow, even drying process that preserves cup clarity and flavour integrity while significantly reducing reliance on traditional fuel sources. Farming practices at Kangurumai are grounded in sustainability and precision. Coffee trees are grown in nutrient-rich soils under natural shade from banana, macadamia, and avocado trees, slowing cherry maturation and enhancing flavour development. During harvest, only fully ripe cherries are delivered to the factory, where they are hand-sorted and floated in tiled tanks to remove defects prior to processing. Processing follows the traditional Kenyan washed method, with cherries depulped and fermented for 24–48 hours, then thoroughly washed and soaked for an additional 12–24 hours using fresh water sourced from the Kanyiri Springs of the Aberdare Ranges. This meticulous approach enhances brightness, structure, and balance hallmarks of top-tier Kenyan coffees. The result is a coffee that reflects both heritage and innovation: vibrant, clean, and expressive, shaped by disciplined processing, environmental stewardship, and cooperative strength. Kangurumai offers  a highly traceable, sustainably processed Kenyan coffee with the clarity and complexity demanded by today’s specialty market

Country: Kenya

Coffee Type: Arabica

Grade: AA

Variety: SL28 / SL34

Factory-Farm: Kangiri FCS Ltd – Kangurumai

Region: Kigumo, Muranga County

Process: Washed

Farmers: Approx. 600 smallholder farmers

Drying Method: Raised African beds

Altitude: 1,500 – 1,650 MASL

Tasting notes: Green apple, Grapefruit and Molasses

Brew method: V60, Chemex, French Press and Aeropress.

Brew tips: Use 21g of freshly grounded coffee. Add 315ml of hot water. Water temperature of 93°C