Kenya Baragwi Kagongo comes from Kagongo Factory on Mount Kenya’s southern slopes. Operated by the Baragwi Farmers Cooperative Society (FCS) in Kirinyaga County, the factory sits at 1,600–1,800 MASL. Clay loam soils, 1,400 mm annual rainfall, and 20.5°C average temperatures foster slow cherry maturation. Flowering runs February through March, harvest occurs October through December, and annual production averages 1,700 60 kg bags.
This fully washed lot combines heritage varieties SL28 and SL34 with disease-resistant Batian and Ruiru 11. Hand-sorted ripe cherries are pulped, fermented overnight, washed, and density-graded into P1, P2, P3, P lights, and pods before drying on raised beds for 8-14 days. Ongoing upgrades, like switching from wooden to metal drying tables and using tiled washing channels, improve hygiene and processing consistency.
Baragwi FCS is Kenya’s largest coffee cooperative, serving over 15,000 members, including 1,500 active farmers at Kagongo. Known for disciplined organization and quality management, the cooperative maintains standardized processing protocols across factories. Factory managers rotate every two years to share knowledge and maintain high standards across all stations.
