Guama
We find flavours of port, raspberry sherbet, cooked rhubarb
Guama is produced by the Baragwi Farmers Co-op, which is named after the small village just south of Mt. Kenya where the cooperative is located.
The Guama wet mill, located in the village with the same name, opened in 1974. The mill serves over 3,500 small producers, with the average producer having a crop of only 86 trees each.
Kirinyaga is located on the slopes of Mount Kenya and together with the neighbouring region Nyeri, it’s known for coffees with some of the most intense and complex flavours in the world.
The region is made up of mainly smallholder farms, each with some 100 trees. The farmers are organized in Cooperative Societies that act as umbrella organisations for the factories (wetmills), where the smallholders deliver their coffee cherries for processing.
Kirinyaga has a mix of smallholders and block holders with small to medium farms. The ones that don’t have their own processing equipment delivers cherries to their local Cooperative. Many of the farmers are surrounded by several wet mills and as members are free to choose where they want to deliver their cherries.
Most coffees are grown under shade from trees, which also often provide a second crop for farmers to sell.
Due to the traditional auction system in Kenya, quality is rewarded with higher prices. The better factories will then attract more farmers by producing coffee getting the highest prices, as well as giving high payback rate to the farmers. This can in some cases be about 90% of the sales price after cost of marketing and preparation is deducted.
Baragwi Farmers Cooperative became Rainforest Alliance certified in 2011, which is an unusual step for a small cooperative. Certifications such as Rainforest Alliance, Fair Trade, and organic, can be very expensive and time-consuming to obtain, and the cost of applying is borne by the producers, so though many of the farms we work with meet (or exceed) the requirements, many aren’t certified due to the cost.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Silo, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Learn how long and why you should wait in our brewing window recommendations.
Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality
Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.
Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.
This region is located east of Nyeri, and has similarly rich volcanic soils and a high percentage of smallholder producers.
Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.
Strawbery, raspberry, Mums stewed rhubarb with raisins and currants. Really juicy and bright.
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