Here the 1,300 farmers of the Kaganda Co-op are dedicated to working in harmony with the environment, selecting ripe red cherries and wet-processing them with clean water from the Kihuti River. To ensure even drying, the beans are regularly rotated on drying tables, and later take on a rich, bluish hue. The farmers’ meticulous care and deep respect for their picturesque homeland result in a delicious cup with lime-like acidity and peach and strawberry notes.
I try really hard not to duplicate pairings, but every so often a coffee will come around, and I’ll be reminded of a coffee of the past. Kenya Kaganda has a vibrant lime acidity, that reminded me of a reserve coffee from last year, Malawi Sable Farms.
Kaganda’s Farmer’s Cooperative Society has 1,300 members who deliver the cherry to the wet mill the same day the cherry is picked. There the coffee is sorted and pulped, using water from the Kihuti river. Once fermantation is complete, the coffee is sun-dried and delivered to the mill for secondary processing. This coffee is fully washed and sun dried, giving this cup a lime acidity, with flavor notes of peach and strawberry.
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