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Kenya Kemangau

Product image 1Kenya Kemangau
Product image 2Kenya Kemangau

Regular price £11.00

Producer: Marcarius Manchura

Origin: Kisii county, Machoge Borabu constituency

Varietal: SL28, SL34

Altitude: 1727 metres above sea level

Process: Washed

Flavours: Rhubarb, Plum & Hazelnuts

Cup Score: 85.75

Where is it from?

Marcarius Manchura, owner of the Kemangau estate first established the farm 2014. Kemangau estate is located in Kisii county, Machoge Borabu constituency. 

Kemangau estate has a tree population of up to 4,000 coffee trees. The main 

varieties of coffees grown here are: Ruiru 11- 1500 trees Batian – 500 trees Sl 28- 2000 trees

The estate receives support from Kahawa Bora, its miller, on good agricultural 

practices. Kahawa Bora has employed a team of agronomists who support in 

offering agricultural advice to the estate. Regular training is received on smart climate agriculture and good agricultural practices which include, good pruning practices, Manure and fertiliser application, weed control and renovation advice which helps keep the farm in optimal condition.

Generally, the Kisii region experiences average temperatures of about 19 degrees Celsius and 1900mm rainfall per annum. Kisii’s climate is perfectly suited for the growth of coffee. Coffee grows in fertile volcanic soils and at high elevations of 1727m above sea level. The fertile deep volcanic soils that are also well-drained are perfect for the growth of Arabica coffee. These soils are also acidic with a pH that ranges between 5.3 and 6.0 which makes them even more ideal for coffee.

At Kemangau estate, only red ripe cherries are picked. At the factory, cherry sorting is done to remove the overripe and any other foreign material. Pulping is then carried out using a single-disc pulper which is run by a petrol engine. Fermentation is done in concrete fermentation tanks for a period of 12-14 hours. Thorough washing is then done using rainwater being supplemented by clean river water. Drying of clean washed parchment is done on raised beds and care is taken especially during skin drying to avoid cracking of parchment which may lower the quality, spreading is carried out for even drying. Further sorting is done as drying continues to remove unwanted materials, insect-damaged beans and any other unwanted beans. Drying on raised beds takes 7-10 days depending on the weather.


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