Kenya GUAMA Lot #93, Top-AA-Grade

14,9049,90 incl. VAT

Single Estate Premium Coffee


Flavor notes: Sweet elderflower, currant juice, good depth, candy like sweetness

Country: Kenya
Farm: Baragwi Cooperative
Town: Kirinyaga
Region: Nyeri County
Altitude: 1800 m
Variety: SL 28 and SL 34
Processing: washed processed
Packaging: vacuum packed
Harvest time: October-December

Cupping Score: 88

The Cooperative Societies are the umbrella organization for one or several wetmills. Typically you have the Tekangu society that represents the wetmills Tegu, Karogoto and Ngunguru. The wet mills in Kenya are called Factories, e.g. Karogoto Factory.

A typical wet mill can have about 1000 farmers delivering cherries. They give a small advance payment at delivery. The better and well-managed wet mills are able to give more than 85% of the sales price back to the farmers. That’s after cost of milling and marketing is deducted.

When we visited the region in 2015 and 2016 and 2018 we found the most exciting coffees on earth. Maybe the best in this outstanding area are from this cooperative. So prepare yourself for one of the world’s finest gourmet coffees!!!



GUAMA Top-AA Grade Lot #93 – Kenya

Guama smallholder farmers

The Guama Factory is a member of the Baragwi Cooperative Society, this society is well known for its factories being some of those that consistently produce some of the great coffees of Kirinyaga.

The factory is named after the village of the area it is located, Guama Village and began processing coffee in 1974. This coffee comes from smallholder farmers in the surrounding area. The annual volume of cherry processed here is 750 tonnes, this is mostly SL 34 and SL 28.

The soil here is rich volcanic soil and sandy soil, the trees are flowering during February and April for the main harvest which is from October to December.

Production process:
Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulp­er. Grade 1 and 2 go separately to fermentation. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.

Additional information

Weight N/A

1kg, 250g

whole beans?

0 – whole beans, 1 – grounded for espresso, 3 – grounded for bialetti, 4 – grounded for aeropress, 5 – grounded for v60 / kalita, 6 – grounded for chemex, 7 – grounded for french press, 9 – grounded for cold brew / karlsbader


roasted for espresso, roasted for filter


Find out the unique flavours and character…