What to Expect

This is classic Kenyan coffee done right. Kenya Kaganga from Muranga County delivers the tart, juicy brightness you want from the Central Highlands, with blackcurrant and grapefruit leading the charge and a thread of vanilla sweetness to keep things balanced.

The Cup

The body is juicy and medium weight, with that sparkling mouthfeel Kenyan coffees are known for. Acidity is high and citric, bright without being harsh. This is a clean, washed-process cup with no funk or ferment character, just pure origin expression. The SL28 and SL34 varieties bring complexity, while the light-medium roast keeps the fruit notes front and centre.

Who This Is For

If you love bright, fruit-forward filter coffees or want an espresso that wakes up your palate rather than soothes it, this is your coffee. It's for drinkers who appreciate acidity as a feature, not a flaw.

If you prefer chocolatey, low-acid, smooth cups, this one will challenge you.

Best for: Filter and espresso drinkers who want classic Kenyan brightness and complexity.

How to Brew This Coffee

A V60 will give you maximum clarity and let the blackcurrant and grapefruit notes shine with precision. Filter methods like Chemex or drip offer a slightly rounder, more forgiving cup while still highlighting the fruit. As espresso, expect a bright, juicy shot with pronounced acidity that cuts through milk beautifully or stands up solo if you like intensity.

Kenya

Kenya Kaganga

Description from Roaster

Producer:  IKaganda Farmers Cooperative Society Origin:   Muranga County, Central Highlands Varietal:  Batian, Ruiru 11, SL28, SL34 Altitude: 1700-1800 metres above sea levelProcess: WashedFlavours: Blackcurrant, Grapefruit & Vanilla. About T...

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Description from Roaster

Producer: 

IKaganda Farmers Cooperative Society

Origin:  

Muranga County, Central Highlands

Varietal: 

Batian, Ruiru 11, SL28, SL34

Altitude: 1700-1800 metres above sea level

Process: Washed

Flavours: Blackcurrant, Grapefruit & Vanilla.

About This Coffee

Kaganda Factory is run by IKaganda Farmers Cooperative Society (FCS). Kaganda FCS operates in the Murang'a region of Central Kenya. 1,050 farmers cultivate SL28. SL34, Ruiru 11 and Batian on small farms that are, on average, less than 1 hectare. The cooperative provides essential services such as farm inputs, training programs, and marketing assistance, ensuring that Kaganda FCS AA coffee upholds its high standards of quality and consistency. Murang'a is situated in Central Kenya, an area renowned for its favourable coffee-growing conditions. The region benefits from fertile volcanic soil, high altitudes and a temperate climate with moderate rainfall, all of which contribute to the production of high-quality coffee with distinct flavours and bright acidity. Murang'a, like neighbouring Nyeri, is recognised for producing some of Kenya's most sought-after coffees.

The Region

Kangema Sub-County is an administrative unit in Muranga County. Its economy is heavily reliant on agriculture, particularly tea, coffee, and wattle trees. Located near the Aberdare Mountain Range, it is characterised by steep hills and abundant rainfall.

Muranga County, in Kenya’s Central highlands, is home to the slopes and foothills of Mount Kenya. Many rivers run through the region, and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees.

Due to the cool temperatures at altitude, particularly at night time, coffees from Kenya's central highlands tend to develop and mature slowly, producing very dense, hard beans high in acidity and complexity.

The Process

Farmers delivering to Kaganda washing station cultivate SL28, SL34, Ruiru 11 and Batian in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximise scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mt. Kenya and is resistant to both CBD and CLR. The variety has the added benefit of early maturity – cropping after only two years. Similar to Batian, Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.

Farmers handpick only ripe, red cherries, ensuring that the best quality fruit is delivered to Kaganda Factory. Upon delivery, the cherries are pulped and then fermented for 12 to 16 hours. After fermentation, the beans are soaked for an additional 12 to 24 hours to enhance their acidity and body. The coffee is then dried on raised beds for 7 to 14 days, with frequent raking to ensure even drying and optimal moisture content. 

Roast

Light/ Medium


Brew

Filter & Espresso

This description comes from Django Coffee Co., who roasts this coffee. For the fullest product detail, you can also see their own listing at Django Coffee Co.