Baragwi Peaberry

Our Baragwi Peaberry, with our signature roasting technique, is a distinguished choice for coffee enthusiasts who appreciate the versatility and depth of flavour in their coffee. 

Unlike the typical coffee cherry containing two seeds, the peaberry is a natural mutation where the cherry develops a single, concentrated seed. This rarity accounts for only about 5% of all coffee beans harvested, making our Kenyan Peaberry a sought-after gem.

Behind the beans:
The Baragwi Cooperative Society is well known for factories that consistently produce some of the great coffees of Kirinyaga. The cherries are grown by smallholder farmers in areas surrounding their stations.
The soil here is rich volcanic soil and sandy soil, the trees are flowering during February and April for the main harvest which is from October to December.

Varietals:
The smallholders mainly have SL 28 and SL 34. Small amounts of K7 and Ruiru 11 may also occur.

Processing:
Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulp­er. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.
Drying:
Sun dried up to 21 days on African drying beds. Coffees are covered in plas­tic during midday and at night.