KAGUNYU, Kenya (Washed) – Specialty Coffee

Kagunyu – clarity, vibrant acidity, and a burst of energy in every cup

The Nyeri region, in the heart of Kenya, is one of the most celebrated origins for specialty coffee worldwide.
Here, at high altitudes and on fertile volcanic soils, the Kagunyu Wet Mill collects coffee cherries from small local farmers and processes them using the washed method – a signature of Kenyan coffees known for their exceptional clarity, brightness, and complex acidity.

☕ Origin & Varieties

• Region: Nyeri, Kenya

• Washing Station: Kagunyu Wet Mill

• Varieties: SL28 & SL34

• Process: Washed

• Altitude: 1700–1900 m.a.s.l.

The renowned SL28 and SL34 varieties, developed specifically for Kenya’s climate, shape the expressive character of this coffee – red fruits, floral tones, and a crisp, refreshing sweetness.

Washed process – precision and aromatic purity

In the washed process, the pulp is removed immediately after harvesting, followed by fermentation and thorough washing in clean water.
This method highlights the true characteristics of the variety and terroir – bright acidity, delicate body, and elegant floral sweetness.

Perfect for those who appreciate a clean, transparent cup, where every note is distinct and balanced.

Sensory profile – red fruits, hibiscus & bright citrus

Kagunyu Kenya Washed reveals an intense and vivid flavor profile, with notes of blackcurrant, hibiscus, and fresh citrus.
The acidity is vibrant and layered, in classic Kenyan style, while the body remains light yet full of texture and depth.

An exceptional choice for manual brewing (pour-over, V60, Kalita), but also performs beautifully as a bright and expressive espresso, especially for those who love high acidity and a fruit-forward cup.