Kenya Maganjo

1 review

Using the washed process, a unique lot from the Maganjo Washing Station has created this unmistakably distinct coffee from the Nyeri region of Kenya.

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Roast: Lighter

Tasting Notes: Black Cherry, Blood Orange, Apricot, Milk Chocolate

Consumption Guidelines: Three 12 ounce bags are about a one month supply of coffee for households with two to three coffee drinkers.

About This Coffee

Washing stations are pivotal facilities for smallholder farmers around the world. The Maganjo Washing Station processes cherries from 743 registered small-holder farmers in the area. This is their main source of income—the Maganjo Washing Station processes cherries from 743 registered small-holder farmers in the area.

The history of coffee in Kenya is as substantial as it is interesting. It all started in 1893 with the introduction of Bourbon by European Missionaries from Brazil. After the Mau Mau War (1952-1960), natives were allowed to grow coffee. But only lower grade coffees were sold locally. As recently as 2006, governmental overreach has diminished, and farmers can work independently with coffee buyers. This led to farmers having control over processing and cost implementations. In the past, coffee was sold by governmentally led auctions prior.

The volcanic soil composition in the Highlands of Kenya and climate is optimal for coffee growing. This gives these coffees a unique flavor, supplemented by the processing choice. For this lot, it was chosen to process using the Washed method. As a recap, the Washed process starts with harvesting only the ripest cherries. Then the cherries are rinsed and run through a depulper, which separates the two seeds from the cherry. Next, the seeds with mucilage are placed in a water tank for 24-48 hours. Afterward, any excess mucilage is rinsed off, and the beans are sent to be dried on raised beds until the desired moisture content is met.

The Maganjo Washing Station processes cherries from 743 registered small-holder farmers around the Nyeri region of Kenya. This lot contains washed processed Batian, Ruiru 11, SL-28, and SL-34 varieties. Coffees from Kenya are very distinct from the rest of the coffees in the world. Bright, with a heavy sweetness, one cannot mistake that this coffee comes from Kenya. 

While brewing, one notices the aromatics of black cherry. It is unbearable to wait, but once the moment is right, you bring your lips to your mug to take a sip. The electric notes of blood orange wake you from your morning daze. As you continue to drink, the essence of milk chocolate and apricot lingers towards the end.

  • Washing Station: Maganjo
  • Region: Nyeri
  • Variety: Batian, Ruiru 11, SL-28, SL-34
  • Processing: Washed
  • Altitude: 1,800 meters

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