Producer: 200 smallholders
Drying practices: African beds
Origin cupping score: 87,5 points
Importer: Sucafina Specialty
Rob says: GUAMA was one of our favorite Kenyan coffees back when we first began roasting. Then, suddenly, it disappeared from our radar and we lost the chance to buy it again—until this harvest, twelve years later, when we cupped an exceptional Peaberry lot at the headquarters of Kenyacof in Nairobi.
Guama takes its name from the village where it is grown, located on the western side of Kirinyaga, about 3 km from Kianyaga town, in the southern foothills of Mount Kenya at an altitude of 1,750 meters above sea level. Fermentation was carried out using only fresh river water from the Kaboyo River.
This is a washed coffee grown in rich volcanic soil, with a classic Kenyan variety mix of SL34 and SL28—textbook quality in every sense.
To highlight the bean’s delicate flavors and enhance its soft, rounded mouthfeel, we chose a light roast profile.
