SCENERY COFFEE
SCENERY - Kaguyu AA #035 | Kenya - Washed - SL28, SL34, Ruiru11, Batian
SCENERY - Kaguyu AA #035 | Kenya - Washed - SL28, SL34, Ruiru11, Batian
Origin: Kenya
Tasting Notes: Raspberry, Blackberry, Hibiscus
Process: Washed
Varieties: SL28, SL34, Ruiru11, Batian
Producer: 1000 smallholders in the Inoi Farmers Cooperative Society, Wilson Wanjohi (Kaguyu Factory Manager)
Region: Inoi North, Kaguyu sub-location, Kirinyaga County
Elevation: 1650 - 1750 masl
Harvest: 25/26
Roast Profile: Light
Recommended Brew: Filter
Roast Date:
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Scenery Coffee Roasters is from London, United Kingdom
From SCENERY
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.
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
