MONDAY ROAST ONLY
Encapsulating a dynamic fusion of floral aromas and a distinct berry-syrup transition to the cup, this awesome coffee will make your days shine brighter! Along with hints of raspberry, blackberry and pink grapefruit flavors, the overall quality provides us with a smooth, clean finish as well as a perfectly balanced cup.
The Kagumoini washing station’s membership consists of over 1000 small holder coffee farmers. The washing station, which is part of the Mugaga cooperative, is located at 1600 meters with the coffee farms above it at altitudes that surpass 1800 meters.
The coffee beans at Kagumoini are fermented, then washed, then fermented a second time. After a final washing and soaking, the coffee beans are delicately dried on raised beds for up to 14 days.
Ken Davids from Coffee Review scores the Kagumoini 92 points!
Notes: This coffee was produced exclusively from trees of Kenya’s premier varieties of Arabica, the great, Bourbon-related SL 28 and SL 34. Despite grower discontent and urban encroachment on prime coffee lands, Kenya continues to produce some of the world's most elegant and distinctive coffees. This particular Kenya is produced by members of the Mugaga Cooperative Society at an elevation of approximately 5,000 feet. Klatch Coffee is an award-winning small-batch roasting company in the Los Angeles area whose resident barista and trainer, Heather Perry, won both the 2003 and 2007 United States Barista Championships brewing a Klatch Coffee espresso blend. Visit www.klatchroasting.com or call 877-455-2824 for more information.
Blind assessment: Sweetly tart, complexly floral. Honey, honeysuckle, lavender, hints of barley and fir in aroma and cup. Soft but brisk acidity; light but very silky mouthfeel. The finish is flavor-saturated and quite rich and deep for such a delicate coffee.
Who should drink it: Anyone who enjoys a briskly sweet morning cup; the particularly complex floral notes range from bitter and hoppy to lushly honeyish.