• Kenya - Kaguyu AA #035 [25/26]
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Scenery Coffee

Kenya - Kaguyu AA #035 [25/26]

Kenya - Kaguyu AA #035 [25/26]

Our second season buying from Kaguyu, following an AB lot in the 23/24 season. We think this year's AA is a stunner - real classic Kenya character, especially on the blackcurrant/tomato axis.

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Brew Guide:

Best Brewed with: Filter

Lightest Roaster Influence: We're giving this one just a fraction more development than our other Kenyan lots - nothing that would tip it into the "Light" influence level, but just enough to really push those berry/cassis notes and slightly weightier body to the fore. Still a ripping fast roast, big dense well sorted beans can absolutely take it

Best Rested: 4+ weeks

Filter: 62g/L, 94°C when fresh; 92°C when rested

Espresso: 18g/45g/24-28s

We're tasting: Classic Kenyan aromatics - we're getting currants, tomato vine and rhubarb on the nose; in the cup it's super red-fruit forward - ripe raspberry, mirabelle plum, blackberry and apple, alongside a hibiscus tartness and soft florality. As it cools, becoming a bit like cuore del vesuvio tomato and blood orange.

Traceability

Country of Origin:
 Kenya
Region:
 Inoi North, Kaguyu sub-location, Kirinyaga County
Producer:
 1000 smallholders in the Inoi Farmers Cooperative Society, Wilson Wanjohi (Kaguyu Factory Manager)
Farm:
 Kaguyu Factory
Variety:
 SL-28, SL-34, Batian, Ruiru 11
Elevation:
 Farm elevations - 1650 to 1750 MASL, Factory at 1400 MASL
Process:
 Traditional Washed: Ripe cherries picked and delivered to Kaguyu Factory, with pre-selection and sorting before pulping. During pulping, coffee is density sorted down channels into holding tanks. The pulped parchment is dry fermented overnight before washing with clean water down grading channels, which use gravity to sort by density. The parchment is then soaked again in clean water for a short period prior to drying on raised beds. Drying takes up to 21 days, with plastic shading used during the hottest parts of the day to reduce temperature damage.
Import Partner:
 Nordic Approach
Harvest:
 Crop 25/26 - Arrived UK: 07 Jul 2026. Second season buying from Kaguyu.

The Story

We're delighted to see the return of Kaguyu to the offer, and to see that the Inoi FCS is going from strength to strength as we do the research for this copy. Having last reported that the FCS had reduced their active operation to 6 factories, reports for the 25/26 crop year seem to indicate they are back up to 11 operational sites. Having heavily partnered with the large multinational that owns Nordic Approach - NKG Coffee - including agronomic support, the co-operative has grown their production from 630,000kg of cherry a year in 2021 to 2.2 million and a target of 3 million in the upcoming harvest.

The FCS is achieving this with seedling distribution, with a nursery producing disease resilient varieties to distribute to farmers as well as providing agronomic support and access to inputs. When you have healthy trees, good yields, good practices, and the factories follow rigorous quality protocols - and the weather is co-operative - then we see Kenya truly at its best.

We've got another Inoi FCS Factory joining the roster soon, and with the current trajectory we're certain these will be a stalwart part of our Kenyan season moving forward.

Credit for additional farm & producer photography: Nordic Approach

Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication.
You are of course welcome to open your coffee earlier and it should still be tasty!

Once opened, consume within 2 weeks 

We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.