NGUGUINI AA, KENYA
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| 250g | £15.25 | £0.92 | £15.25 |
| 1kg Best | £50.50 | £0.76 | £12.63 |
About this Product
Location: Karatina, Kirinyaga
Harvest Month: October/November 2025
Altitude: 1,700 masl
Varietal: SL28, SL34 & Ruiru 11
Process: Washed
Flavour profile: Lemon soufflé, raspberry & green tea
Category: Fruity & Juicy
This is our fourth Kenyan of the harvest, making it an exciting one as we have previously just worked with three lots a season. This year Falcon worked their magic, and as the earlier lots were tasting great they shipped them promptly. As a result we are happy to have Kenyans for an extended period, and hence the extra lots!
This lot steps in and brings sweet and tart lemon, balanced and refreshing with a sweet cloud like melt in your mouth richness. Once your palate moves on it is surrounded by juicy raspberry, with a lingering green tea after taste. Our most interesting Kenyan lot so far, and one we can't stop running here at the roastery on the hopper.
NGUINI FACTORY
Lot 6715 comes from Nguguini Factory in Kirinyaga County, Central Kenya, near the town of Karatina. Produced by members of Kibirigwi Farmers Cooperative Society, this AA lot reflects the classic profile associated with coffees from the slopes of Mount Kenya: structured, vibrant and deeply fruit-driven.
Nguguini Factory was established in 1958 and remains one of the long-standing wet mills in the region. It forms part of Kibirigwi FCS, one of Kirinyaga’s most established cooperative societies, which operates a network of factories across the county. Today, Nguguini serves approximately 1,200 smallholder members, who deliver selectively handpicked cherry during the main harvest season.
Farmers in the area cultivate coffee at around 1,600 to 1,800 metres above sea level. The main varieties grown include SL28, SL34 and Ruiru 11, with some Batian also present across the wider farmer base. Coffee is typically grown on small plots alongside food crops, with producers relying on long-standing knowledge of the land and traditional farm management practices.
After delivery to the factory, cherry is sorted to remove underripe, overripe or damaged fruit before pulping. The parchment is then fermented, washed through grading channels and soaked in clean water before drying on raised beds. During drying, the coffee is turned regularly and protected during the hottest part of the day and overnight to preserve quality and ensure even moisture reduction.
Nguguini continues to play an important role in the local coffee community, both as a processing site and as a point of connection for generations of smallholder farmers.
(In partnership with Falcon Coffees)
