KMG | KENYA MAGOMANO AA
PROFILE#1: Fruity | Light roast
TASTING NOTES: Caramel, Mango, Grapefruit
IT ALL STARTS AT THE COFFEE FARM
This AA lot was produced by numerous smallholder farmers, all of whom are members of the Muhara Farmers Cooperative Society (FCS) delivering to Magomano Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located around 5 km from Gatundu town, in Kiambu County. Muhara FCS operates two washing stations: Magomano and Muthiga, both of which lie very close to one another. The FCS was established in 1992 and has a very good reputation for producing quality coffee from both washing stations. Today, the two washing stations serve over 800 members, around half of whom deliver to Magomano.
400+ smallholder farmers
SL 28, SL 34, Ruiru 11
1500 to 1700 masl
DID YOU KNOW
Magomano in the local dialect translates to ’gathering together,‘ and it is said that elders would meet in the village, gathering from the surrounding region to discuss the issues affecting their society. They met under the Mugumo “Fig” Tree which acted as a sort of shrine.
Price paid by Driftaway (per pound avg. across Sept / Oct 2019 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,339 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
It has been quite a challenge finding Kenyan coffees to include in the Driftaway subscription. For this coffee, we sampled 7 different Kenyan samples - both AA and AB - from Nyeri and other regions.
After 3 rounds of cupping, we finally picked this one because of the delicious and incredibly juicy taste without the usual grapefruit-like sharp acidity that most high-grade Kenyan coffees have.
AVERAGE CUPPING SCORE
SCAA Cupping Score
10 x 60 kg
Length of producer relationship
30% (in 2019)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Dec 8th to Dec 29th, 2019 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.