The cup is sweet and juicy, a real "fruit salad" flavor profile, orangey citrus livens up the cup, light brown sugar caramelized notes fade to a slightly rindy finish as it cools. This is a coffee that really opens up as it cools. City+ to Full City.
Kagumo-ini is a "factory" (a coffee mill) that is part of the Mugaga Farmer's Cooperative Society. It's near Karatina town in Mathira, Nyeri with average farms in the area at 1600 meter altitude, red volcanic loam soils (typical for the area), and other crops including tea, corn, and bananas. It's a typical cooperative in those respects, but the quality of coffee produced at this mill has been very high season after season. We have offered a Kagumo-ini lot many times in the past, as well as other Mugaga coffees: Kiamabara, Keini, Gatina and Gathugu. I have visited there twice, and was impressed with the Mugaga coop organization and the processing practices at Kagumo-ini as well. As with other good coops in Nyeri, they always have the farmer separate the ripeness of the coffee cherry before submitting it for processing, removing under-ripes that create astringency in the cup. Small things like this make a huge difference in the resulting coffee.
The dry fragrance has caramel and vanilla sweetness, like a ice cream parfait! There is also a violet floral scent in the dry ground coffee, and this comes through clearly in the wet aroma as well. There is also apple-like brightness, hints of citrus and peach. The cup is so sweet and juicy. At slightly different roast levels in the middle of the spectrum, and at different points in tasting, their seems to be clear red apple notes, then pear juice, then peach nectar. While it should resolve to one or the other of these, it just attests to the layers of clean fruit sweetness: Maybe I will just say "fruit salad" and leave it at that. There is certainly a squirt of orangey citrus to liven up the cup, and light brown sugar caramelized notes. It fades to a slightly rindy finish as it cools. This is a coffee that really opens up as it cools, and the longer you hold it on your palate, and circulate it around, the more you get out of it. On a lark, I tossed my darkest roast (only about FC) in the espresso machine, and pulled a pretty remarkable shot, with seemingly endless aftertaste that alternated between citrus fruits and malic brightness. Very interesting indeed.