A smooth full bodied light roast with bright acidity and notes of dark chocolate, papaya, and citrus.

Region: Guama village, Kirinyaga

Altitude: 1700-1800 masl

Varieties: SL34, SL28, Batian, Ruiru 11

Process: Fully Washed 

Roast: Light

Located in the lush highlands of Kirinyaga County at an altitude of 1,800 meters, the Guama Factory is part of the esteemed Baragwi Farmer’s Cooperative Society (FCS), which represents nearly 17,000 smallholder farmers. Established in 1974, Guama serves around 2,000 local producers, making it a key player in the region's thriving coffee industry.

At Guama, the meticulous washed processing method brings out the vibrant, fruit-forward flavors that Kenyan coffee is celebrated for. Handpicked cherries are delivered to the factory’s wet mill, where they undergo sorting before being de-pulped. The beans are then fermented overnight to break down the mucilage, carefully monitored by the mill manager who decides the optimal moment to proceed. Once ready, the beans are washed and sorted by density, with the highest-quality beans left to sun-dry on raised beds until they reach a perfect moisture content of 10-12%.

Kenyan green coffee beans are graded by screen size, with the AA grade—the largest and most sought-after—known for its bold flavor and complexity. The Guama Factory produces coffees with rich acidity and bright fruit flavors, thanks to varietals like SL-28 and SL-34, both known for their exceptional cup quality.

We mainly enjoy this coffee as pour over or drip, but it’s great in any brew method. For pour over, try a 1:16 ratio and a kettle temperature of 210°.  We also really like this as Japanese iced coffee. If you’d like a recipe for that, send us an email. Happy Brewing!