Single Origin Highlight

First established in 1998, the Kangunu Factory and cooperative, named the Kangunu Farmers’ Co-operative Society, currently supports nearly 1,700 smallholder producers who bring their cherries to the Factory. This coffee is a product of farmers working tiny plots of land and hauling their crops to the washing station when the cherries are ripe. With regular training and education, the co-op and organization CMS have a goal of creating an organization of well-trained producers that have regular access to agricultural inputs and sustainable farming methods. The Factory employs 13 people who have been trained to understand what high-quality coffee is how to achieve those results. To date, many improvements have been made, such as higher scoring cups, more resistant coffee varieties, and jobs.
Along with annual rainfall and optimal temperatures, soils in these areas are rich with volcanic material. Producers inter-plant the coffee with banana, corn, and macadamia to shade the coffee and replenish nutrients in the soil. The quality of Kenya coffee is considered among the highest in specialty coffee circles. The sweetness, complexity and bold acidity is practically unmatched by any other coffee growing region. Fruit notes range from citrus (grapefruit, mandarin orange) to stone fruit (peach, apricot) to dark berry (blackberry, black currant) and everything in between. The diversity of Kenya coffee profiles is part of the origin’s charm.