Kagunyu Coffee Factory
The beautiful and electric chairwoman of Kagunyu Coffee Factory is the wonderful Magdalene. She is a retired school teacher with no coffee background, but has an incredible way of connecting people and communities together. Despite being new in this industry, she wants to build something that lasts, where long term relationships with buyers ensure the sustainability of the organisation. The vision for Kagunyu Coffee Factory is painted on a sign for all to see, and it reads: “to be a market leader in quantity and quality coffee in Kenya paying the highest possible rates aimed at uplifting the members living standards.” As if that wasn’t inspirational enough, their mission statement goes on to read: “To promote good agricultural practices by educating & enabling farmers access to affordable farm inputs in order to produce quantity and quality produce which is competitive in the market.”


Natural process
While Kenya is world-renowned for its exceptional washed coffees, the natural process is becoming increasingly popular, though it’s still less common. Traditionally, Kenyan coffee production has focused on the washed process due to its ability to highlight the inherent bright acidity and complex flavors of the coffee. However, some producers are now experimenting with natural processing to create unique flavor profiles.
In Kenya, natural processed coffees involve drying the whole coffee cherry in the sun on raised African beds. Picked cherries are delivered to the wet mill where the farmer hand sorts based on
colour. This can take several weeks, during which the cherries are carefully monitored and turned regularly to ensure even drying and prevent mold growth. The process requires meticulous attention to detail and specific weather conditions to achieve the desired result.
About this coffee
Cupping score: 88.50
Producer: Kagunyu factory
Region: Nyeri
Altitude: 1500 – 1800 MASL
Variety: SL28 & SL34
Processing: natural
Variety
SL28 and SL34 are two well-known coffee cultivars originating from Kenya, developed in the 1930s at the Scott Agricultural Laboratories (hence “SL”). SL28 is prized for its exceptional cup quality, with complex acidity and black currant notes, while SL34 is known for its higher yields and adaptability to different conditions, often exhibiting a rounder body and citrusy flavors. Both are widely grown in Kenya and other parts of Africa, contributing significantly to the region’s reputation for high-quality coffee.
Natural
Natural process, also known as dry process, is a traditional coffee processing method where the coffee cherries are dried whole in the sun, allowing the beans to ferment inside the fruit. This results in a coffee with pronounced fruity and sweet flavors, often described as having notes of berries, jam, and a heavier body.
