All the reasons to love Kenyan coffee are present in this cup: ultra-clean, vibrant, and bursting with juicy red fruit. A delicate sweetness reminiscent of a white grape only adds to the experience. Kiamugumo’s complexity shines across a range of brew methods, but we especially recommend it in a high-clarity pour-over like a V60 or even as a nuanced espresso. Delicious and expressive, this lot is a standout example of the dynamic and distinctive terroir that makes Kenyan coffee so revered. Kiamugumo Factory is located in the Ngariama community of Kirinyaga County, on the slopes of Mount Kenya. The region benefits from glacier-fed rivers and steady temperatures between 13–25°C, making it ideal for coffee growing. Smallholder Kikuyu farmers manage 1–2 hectare plots, delivering ripe cherries to the factory by motorcycle or horseback. After depulping with water from the Kii River, the beans are washed, dried on raised beds, and sent to the Central Kenya Coffee Mill for final grading. Despite the hilly terrain, most farms are within a 30-minute walk of the station. Coffee is the backbone of Ngariama’s economy, with banana, maize, and trees like macadamia and grevillea supporting agroforestry. The factory serves as both a processing hub and a support system, offering training, transparent payment, and environmental stewardship. Wastewater is managed through soak pits, and members are encouraged to plant trees. Farms border protected forests with elephants and buffalo, and fencing is done in compliance with conservation laws. Yet challenges remain: rising education costs and limited job prospects are prompting young people to leave, putting future coffee production at risk. Through sustainability and farmer investment, Kiamugumo aims to protect both coffee quality and community livelihood.