Kenya Eaagads 12 oz




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Kenya Eaagads

Region: Kiambu County
Altitude: 1600 meters
Varietal: SL28, SL34, Ruiru
Process: Washed

Produced in the Kiambu County on 205 hectares, this Kenyan has a lush aroma, round texture, and flavours of dark chocolate, cherry and coconut.

Eaagads Estate lies in Kiambu County’s Thika Division – an area well-known as home to some of the earliest coffee farms in the country. Simon Oug’ayo has managed the farm for the past 8 years. They are committed to worker welfare, making sure that all collective agreements are honoured and providing housing for all of their 47 permanent employees. All agricultural activities executed on the farms – from pruning to fertilization to processing – are committed with an impressive attention to detail. The farm hires between 400 and 600 people at the peak of the harvest. Picked cherry is delivered on the same day to the washing station, then sorted and pulped. The pulped coffee is then fermented for 12 hours before being fully washed to remove all the remaining mucilage. After the coffee is washed it is left to rest under circulating, clean water in the soaking tanks for around 24 hours. Once soaked and clean, the parchment is first delivered to pre-drying tables (with slightly larger screen holes) for around two hours. Here it will be sorted, again, as it loses excess surface moisture, before it is delivered to the main drying beds. Usually drying times are around 10 to 12 days until the coffee reaches the optimal humidity of 11%. The coffee is turned and sorted every two hours and is covered during the hottest part of the day to prevent splitting and to promote even drying. The resulting cup is sparkling, crisp, and flavourful.