Description
There’s a specific kind of quiet found at 1,800 meters on the slopes of Mount Kenya. It’s a place where the air is thin, the soil is a deep, volcanic red, and the coffee trees grow alongside tea and macadamia nut groves. This is the home of Kiamugumo AB, a coffee that favors substance over spectacle.
The Beauty of the "AB"
While the "AA" grade usually grabs the headlines for its size, we’ve always found the AB lots to be the real hidden gems. These beans are slightly smaller and more dense, which often results in a "complete" sweetness, a flavor profile that feels tightly woven and remarkably syrupy in the cup.
This coffee represents the collective work of 1,500 smallholder farmers from the New Ngariama Cooperative. These producers manage "shambas", intimate garden plots where every tree is tended to by hand.
But the story here is as much about the water as it is the soil. To protect the local Kii River, the Kiamugumo factory uses a sophisticated soak-pit system, filtering wastewater back into the earth naturally. When you drink this coffee, you’re supporting a community that views environmental stewardship as part of the harvest ritual.
Expect a cup that is pristine, transparent, and vibrant, a result of the traditional Kenyan "double fermentation" process and the glacier-fed waters of the Kii.
We taste, blackberry, nectar, rhubarb
The Beauty of the "AB"
While the "AA" grade usually grabs the headlines for its size, we’ve always found the AB lots to be the real hidden gems. These beans are slightly smaller and more dense, which often results in a "complete" sweetness, a flavor profile that feels tightly woven and remarkably syrupy in the cup.
This coffee represents the collective work of 1,500 smallholder farmers from the New Ngariama Cooperative. These producers manage "shambas", intimate garden plots where every tree is tended to by hand.
But the story here is as much about the water as it is the soil. To protect the local Kii River, the Kiamugumo factory uses a sophisticated soak-pit system, filtering wastewater back into the earth naturally. When you drink this coffee, you’re supporting a community that views environmental stewardship as part of the harvest ritual.
Expect a cup that is pristine, transparent, and vibrant, a result of the traditional Kenyan "double fermentation" process and the glacier-fed waters of the Kii.
We taste, blackberry, nectar, rhubarb
Country: Kenya
Region: Kirinyaga County
Variety: SL28, SL34, Ruiru 11, Batian
Process: Washed
Elevation: 1,600 - 1,800 Meters Above Sea Level (MASL)
Description
There’s a specific kind of quiet found at 1,800 meters on the slopes of Mount Kenya. It’s a place where the air is thin, the soil is a deep, volcanic red, and the coffee trees grow alongside tea and macadamia nut groves. This is the home of Kiamugumo AB, a coffee that favors substance over spectacle.
The Beauty of the "AB"
While the "AA" grade usually grabs the headlines for its size, we’ve always found the AB lots to be the real hidden gems. These beans are slightly smaller and more dense, which often results in a "complete" sweetness, a flavor profile that feels tightly woven and remarkably syrupy in the cup.
This coffee represents the collective work of 1,500 smallholder farmers from the New Ngariama Cooperative. These producers manage "shambas", intimate garden plots where every tree is tended to by hand.
But the story here is as much about the water as it is the soil. To protect the local Kii River, the Kiamugumo factory uses a sophisticated soak-pit system, filtering wastewater back into the earth naturally. When you drink this coffee, you’re supporting a community that views environmental stewardship as part of the harvest ritual.
Expect a cup that is pristine, transparent, and vibrant, a result of the traditional Kenyan "double fermentation" process and the glacier-fed waters of the Kii.
We taste, blackberry, nectar, rhubarb
The Beauty of the "AB"
While the "AA" grade usually grabs the headlines for its size, we’ve always found the AB lots to be the real hidden gems. These beans are slightly smaller and more dense, which often results in a "complete" sweetness, a flavor profile that feels tightly woven and remarkably syrupy in the cup.
This coffee represents the collective work of 1,500 smallholder farmers from the New Ngariama Cooperative. These producers manage "shambas", intimate garden plots where every tree is tended to by hand.
But the story here is as much about the water as it is the soil. To protect the local Kii River, the Kiamugumo factory uses a sophisticated soak-pit system, filtering wastewater back into the earth naturally. When you drink this coffee, you’re supporting a community that views environmental stewardship as part of the harvest ritual.
Expect a cup that is pristine, transparent, and vibrant, a result of the traditional Kenyan "double fermentation" process and the glacier-fed waters of the Kii.
We taste, blackberry, nectar, rhubarb
Country: Kenya
Region: Kirinyaga County
Variety: SL28, SL34, Ruiru 11, Batian
Process: Washed
Elevation: 1,600 - 1,800 Meters Above Sea Level (MASL)
