Kaguyu AA | Kenia

We bid farewell to the passing season with this final flight from Kirinyaga, still brimming with the richness, depth, and fruitiness typical of the best flights from this country. Treat yourself to some jam if you like it!

A lightly roasted Arabica coffee from Kenya , ideal for pour-over brewing methods like drippers, Aeropresses, and filter coffee machines, or simply for pouring into a mug, as is traditionally done in Poland. Specialty quality beans, meaning they score at least 80 points out of 100, are hand-picked and sorted to ensure only the healthiest, ripest, and finest beans reach your cup (literally, because we have quality grades in coffee too!).

At Heresy, we select coffees from 86 points upwards, focusing on the most exceptional beans and emphasizing the role of the botanical variety, processing, and the producer's craftsmanship in shaping the flavor. It was roasted by Piotrek Jeżewski, co-owner and head roaster, who holds the title of Polish Roasting Champion 2025 (he has also earned several other titles and is also a masterful brewer, as it turns out). Available whole bean or ground upon request, as well as various pack sizes, from 252g to 1001g !

---

Kaguyu is the name of the mill that supplies coffee to 650 small producers affiliated with the Inoi cooperative. It's located at the foot of the famed Mount Kenya peak, in the western part of the Kirinyaga region, the most famous for its quality. The volcanic soils here are also among the most fertile in the country, making coffee from this region so highly prized by roasters worldwide.

---

The SL28, SL34, Ruiru, and Batian varieties are hand-picked by 650 small producers in the area. Upon arrival at the station, they undergo a first manual selection, during which unripe and insect-infested cherries are discarded. After separating the pit from the fruit, the coffee ferments overnight in tanks, then is washed and sorted into four quality categories. Drying takes 10 to 20 days, depending on the weather.