Tasting notes: Medium bodied, sweet, juicy, & tropical with yellow peach, mango, & papaya.

Price: 16 oz bag - $21.00


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    About This Coffee

    The story behind these exceptional coffee beans takes us to Nyeri, a region well known for high quality coffee.  Maganjo, a Kikuyu name meaning the “original land” is an area 1800 meters above sea level with astonishing views over the Tumutumu hills and the snow capped peaks of Mount Kenya. The coffee cherries are hand picked and sorted by Gaturiri farmers of Rumukia Co-operative Society.

    After the harvest, the cherries are taken to the Maganjo Factory where they are sorted and graded. Maganjo Factory was established in 1937 under Mukurwe-ini Farmers Cooperative Society (FCS). The factory processes cherries from around 700 registered small-holder farmers, most of whom rely on coffee as a central source of income. Primary processing involves mechanical pulping of the cherry skins using a 4 disc pulper machine and clean water sourced from the river Ragati.

    Growing Coffee in Kenya

    Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 1400 and 2000 meters. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).

    History of Coffee in Kenya

    It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.

    Country: Kenya

    Region: Nyeri

    Farm: Rumukia Farmers Cooperative Society

    Elevation: 1800-2000 MASL

    Variety: Batian, Ruiru 11, SL28, SL34

    Processing: Washed

    Tasting notes: Medium bodied, sweet, juicy, & tropical with yellow peach, mango, & papaya.

    Website orders are roasted and packed every Monday and picked up Tuesday by USPS for delivery. As we only roast exactly as much of each coffee as we have known orders for, please be sure and place your order no later than 10 AM (PST) on Monday for fulfillment that week. Orders that come in later than that may not be fulfilled until the following week.

    Here is a quick guide to what our shipping rates are based on the quantity you order:

    Orders weighing 0 - 7.99 Pounds ship for $8.00.

    Orders weighing 8 Pounds or more ship for Free!

    (If you live in the Seattle area and would like to know where you can find Velton's Coffee locally, check out our handy guide!) 

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