Maganjo

Deep black currant & warming spices with tea-like tannins.

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Our in-country partners, Vava Coffee, were excited to make this new connection with the Kiegucia Farmer Co-Op who run the Maganjo Factory. Both the quality growing conditions offered by the eastern slopes of Mt Kenya in Meru county & the enthusiasm for innovation from the leadership of the 400+ member co-op are signals that this could be a coffee we see a lot more of. With upgrades to their drying beds and processing equipment, these already tasty coffees are looking to go from strength to strength. The cup profile is defined by a deep black currant, warming spices and tea-like tannins.

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Sourced from the Kiegucia Farmer Co-Op in Kenya’s Meru county, the Maganjo lot represents the vibrant, high-acid profile often associated with the region’s unique terroir. Roasted by Five Senses, this coffee presents a complex interplay of deep fruit tones and structured acidity. While Kenyan coffees are frequently celebrated for their intense brightness and distinct black currant characteristics, this specific selection balances those vibrant notes with the sweetness of brown sugar and the depth of warming spices.

When evaluating such a multifaceted cup, it is helpful to reference a flavor wheel to categorize the transition from citrus and mandarin top notes to the lingering, tea-like tannins on the finish. This interplay between fruit-forward acidity and a structured, tea-like body is a hallmark of the meticulous processing methods employed by cooperatives in this region, offering a sophisticated experience for those who appreciate clarity and depth in their brew.