The name is not a marketing mystery. "Red" stands for two things: the red volcanic soil in Kirinyaga and the red fruit profile that characterizes this coffee in the cup. Kegwa is the washing station where the coffee cherries are processed.
Red Kegwa is not a classic single-farm coffee. Approximately 4,500 small farms belong to the Ngiriambu Farmers’ Cooperative Union and deliver their coffee cherries to the Kegwa Station. There, about two million kilograms of coffee cherries are processed annually.
This size makes the coffee interesting because quantity and precision do not have to be contradictory. The system behind it is crucial. The cherries are sorted before pulping, fermented overnight, washed, and classified by quality. Subsequently, the parchment coffee dries on drying tables for 8 to 14 days.
The controlled processing keeps the cup profile clear and highlights the structure of the SL28, SL34, and R11 varietals. The result is an 87-point filter coffee with red fruit, citric tension, and a sweetness that holds it all together.
We wanted a coffee from Kenya that didn't just rely on acidity. Red Kegwa brings fruit, sweetness, and structure together.
