Kenya Maganjo

Product image 1Kenya Maganjo - Origem Fresh Coffee
Product image 2Kenya Maganjo - Origem Fresh Coffee
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Product image 8Kenya Maganjo - Origem Fresh Coffee

Regular price ₪60

  • Complex chocolate with berries
  • Silky body with raisin and honey
  • Elegant refreshing acidity
  • Perfect for filter and french press


The Beans
This AA fully washed top lot is from Maganjo washing station in Nyeri county, in Kenya's central highlands. Maganjo Factory was established in 1937 under Mukurwe-ini Farmers’ Cooperative Society (FCS). The factory processes cherries from 743 registered small-holder farmers, most of whom rely on coffee as a central source of income.

Arabica Varieties: Batian, Ruiru 11, SL28, SL34

The Region
Growing Altitude: 1750m

Maganjo factory is located in Iriani, Mathira constituency in Nyeri County. It is about 115 Km from Nairobi capital Center and 5 Km from Karatina town along the Nairobi – Nyeri highway. This area lies at an altitude of 1,600masl on the fertile foothills of Mt. Kenya and Aberdare ranges slope. This region is reputed for its high quality coffee and commonly referred to as the 'home' of Kenyan coffee.

Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt.Kenya.

After harvesting farmers deliver their coffee to the factory on the same day for sorting and grading. Primary processing involves mechanical pulping of the cherry skins using a 4 disc Aaggard Pulper machine and clean water sourced from the river Ragati. The remaining mesocarp (the mucilage) is removed through a fermentation process to break down the remaining sugars, followed by thorough washing in clean water channels.

The coffee beans, now washed but still within their husk (parchment) are then dried on raised beds until they have reached a moisture content of 10.5-11%. The parchment must be turned continuously to protect it from hot temperatures and ensure even drying. The dried coffee is then stored in conditioning bins to settle before being transported to the mill for dry processing, whereby the coffee is hulled to remove the parchment, thoroughly sorted by machines and handpicking, and graded by bean size. It is finally bagged in GrainPro for export from the port of Mombasa.






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