Baragwi
Origin: Kenya
Farm/Region: Kirinyaga County
Tasting Notes: Blackberry, Papaya, Lemongrass & Caramel
Producer: Baragwi Farmers Cooperative Society
Varietal: Batian, Ruiru 11, SL28, SL34
Processing: Washed
Altitude: 1,700 – 1,800 MASL
Roast Profile: Filter
Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min
About The Coffee: Sourced from the fertile slopes of Mt. Kenya in Kirinyaga County, produced by the acclaimed Baragwi Farmers Cooperative Society.
Baragwi was registered in 1953 and is among the oldest coffee cooperatives in Kenya. Today, Baragwi operates 12 factories and represents over 16,000 members in Kirinyaga.
Established in 1978, Gachami is one of Baragwi’s largest factories, with around 1,200 smallholder farmers delivering cherries to the factory for processing.
In the traditional Kenyan washed process, only the ripest red cherries are hand-picked. After pulping, the beans undergo overnight fermentation in water to break down the mucilage, followed by an aggressive wash. They are then meticulously sun-dried on raised African beds for 8–14 days, which locks in the bean's brilliant clarity and complex fruit-forward character.
Original: $13.90
-65%$13.90
$4.87Product Information
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Description
Origin: Kenya
Farm/Region: Kirinyaga County
Tasting Notes: Blackberry, Papaya, Lemongrass & Caramel
Producer: Baragwi Farmers Cooperative Society
Varietal: Batian, Ruiru 11, SL28, SL34
Processing: Washed
Altitude: 1,700 – 1,800 MASL
Roast Profile: Filter
Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min
About The Coffee: Sourced from the fertile slopes of Mt. Kenya in Kirinyaga County, produced by the acclaimed Baragwi Farmers Cooperative Society.
Baragwi was registered in 1953 and is among the oldest coffee cooperatives in Kenya. Today, Baragwi operates 12 factories and represents over 16,000 members in Kirinyaga.
Established in 1978, Gachami is one of Baragwi’s largest factories, with around 1,200 smallholder farmers delivering cherries to the factory for processing.
In the traditional Kenyan washed process, only the ripest red cherries are hand-picked. After pulping, the beans undergo overnight fermentation in water to break down the mucilage, followed by an aggressive wash. They are then meticulously sun-dried on raised African beds for 8–14 days, which locks in the bean's brilliant clarity and complex fruit-forward character.
