We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Mill: Kagumoini Factory
Co-op: Kamacharia Farmers Cooperative Society (F.C.S)
Region: Mathioya, Murango, Nyeri County
Varietal: SL-28, Ruiru 11
Process: Washed
Altitude: 1750 masl
 
The Kagumoini coffee factory is located near the town of Mathioya, Murango county in Kenya's Nyeri region. The factory is owned by the Kamacharia Farmers Cooperative Society, an association comprised of 6,100 active smallholder members growing mainly SL28, with a smaller amount of Ruiru 11.  Kamacharia F.C.S. provides training seminars for its members where they teach good agricultural practices, covers topics like manure application and fertilization. This production area has two harvests, one from March to May, and a main harvest from October to December.
 
Coffee is delivered in cherry and depulped upon arrival. Once depulped, it is fermented overnight to break down the sugars then washed, soaked, and moved to raised beds where it begins the drying process. Total time spend drying depends on volume, climate, and ambient temperature. The coffee is also turned and sorted by hand during this final process.