Guama. Kenyan coffee



Sensory Profile: Sweet and balanced with a jammy sensation in the mouth. Tropical acidity and sweetness that gives flavors of notes of orange, papaya, red currant, berries and a persistent blackberry finish.

Origin: Kenya

Estate: Guama

Region: Kirinyaga

Process: Washing

Varietal: SL28, SL34, Batian, Ruiru 11


The washing stations in Kenya are called factories, this coffee is processed at the Guama Factory, which is a member of the Baragwi Cooperative Society.

This society is known for its factories that consistently produce some of the great coffees in the Kirinyaga region.

The factory is named after the village in the area where "Guama Village" is located and began processing coffee back in 1974.

This coffee comes from small farmers in the surrounding area. The annual volume of cherries processed in this factory is approximately 750 tons, mainly of the SL 34 and SL 28 varietals.

The soil here is rich volcanic soil and sandy soil , the trees bloom during February and April for the main harvest, which is from October to December .


Kenya produces mainly washed coffees and is considered by many to be the number one quality producer in the world. In Kenya there are more than 700 thousand coffee growers (small producers) who represent around 55% of production. The rest are mainly farms.


The Cooperative Societies are the coordinators of one or several washing stations.

A typical washing station may have around 1,000 farmers delivering cherries. They give a small advance upon delivery. Better and well-managed washing stations can return more than 85% of the sales price to farmers after deducting the cost of milling and marketing.


When the coffee growers arrive at the factory (washing station) to deliver the cherries, they have to empty their bags on the ground (in a specific area) classifying and discarding the unripe cherries, the overripe ones and those infected with CBD. (coffee fungus).


When they start the pulper, the cherries enter the machine by gravity. They typically use disc pulpers like the old three-disc Agaarde.

The grain with the parchment flows through the discs with water allowing the parchment to separate by density.

The denser beans will be sunk and pumped directly through a channel to the fermentation tank (while the immature ones or quakers will be discarded).


After pulping, the coffees are dry fermented (once the water has been drained) in painted concrete tanks. They are normally fermented for 18-24 hours. Many factories perform intermediate washes every 6 to 8 hours by adding water, stirring the parchment, and wringing it again.

Wash and soak

When fermentation is complete and the mucilage is dissolved, the parchment is washed in washing troughs and sorted again by density. The lighter grains will float and the remaining dense parchment will typically soak in clean water for up to 24 hours.


After steeping, the coffees are dried with the skin on burlap mesh mats to allow the skin to dry for up to a day. After a day the coffees are moved to the traditional drying tables. The coffee is then usually dried on a surface of jute clothing or a shade net on top of the wire mesh.

Drying time varies between 12 and 20 days depending on weather and rainfall.

Guama. Kenyan coffee


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Shipments between 48 and 72 business hours

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Shipments in 48 hours - 72 business hours

Shipments in 48-72 business hours

Every day from Monday to Friday we prepare orders for our transport agency to pick them up at 2pm. If we have all the coffees you have ordered and they are roasted, we will send them that same day. Otherwise we will do everything possible to get it out the next day. Our transport agency assures us of deliveries in 24-48 hours.
Example 1:
If you place the order on Sunday afternoon. Normally, if we have roasted all the coffees that you have ordered from us, on Monday morning we will prepare all the orders for the weekend and that Monday at 2:00 p.m. your order will already be on its way, in the hands of our agency. On many occasions it will be delivered the next day, Tuesday before 7pm, but on other occasions you will have to wait until Wednesday to receive your order. For your peace of mind, you will normally receive an email with which you can track it.

Example 2) worst case

If you place an order on Friday at noon, the normal thing is that we will not have time to prepare it and that the agency will not be able to pick it up until Monday at 2 p.m., and it may be that, as in example 1) your order will not arrive until Tuesday or Wednesday before 7 p.m.

Example 3) Best case

If you place your order early on a Tuesday, it is likely (if we have all your coffees roasted) that your order will leave on Tuesday at 2:00 p.m. and if the agency delivers it to you in less than 24 hours, you will have your coffee on Wednesday before 7:00 p.m.

Tracking numbers

Our transport agency, once it has received and processed the package, will send you an email with the tracking number so that you can manage any changes directly with them.

Why free shipping?

We want you to order coffee from us periodically and to have direct contact with you. For this reason we have created our coffee lovers club, the Artisan Coffee Club , and for the members of this club we will assume the Shipping Costs , of course it is an effort on our part. But we are sure that in this way we will become your trusted coffee supplier and that you will be the first to receive our communications with enthusiasm.

FAQ. Frequent questions

What is specialty coffee?

A specialty coffee is characterized by using high-quality beans that are grown in optimal conditions and harvested and processed with care.

This type of coffee is scored by certified cuppers and scores above 80 on the 100-point scale of the Specialty Coffee Association (SCA).

Although we at Artisan Coffee purchase the vast majority of our coffees above 85 SCA points.

Free shipping. I have seen in your communication that coffee shipments are free. Why don't they come out?

That's right, but to access that "privilege" you must be subscribed to our newsletter. In this way we ensure direct dealings with you, saving costs and you will benefit from free shipping, as well as being the first to find out about our news and offers.

If you have already subscribed, check your email, and also your spam folder just in case. If you have already subscribed and cannot find it, contact support.

If you have not subscribed yet and want free shipping, click here (link pending)

When the coffee label or information says process: natural, what does it mean?

This information has little to do with what you usually find in supermarkets, and the only information you will have is whether it is natural roasted, blended or roasted (we talk about this below in another question).

When we talk about processes there are basically 3 types:

  1. Natural or Dried: In this method, the coffee fruits are dried in the sun immediately after harvesting, with the cherry still intact. Once dry, the pulp and skin are removed. This process can intensify the sweetness and give a fruity flavor to the coffee.
  2. Washed or Wet: Here, coffee cherries are pulped immediately after harvesting. The grains, still covered with mucilage, are fermented in water to break it down. They are then washed and dried. This method tends to highlight the acidity and flavor characteristics of the grain.
  3. Honey or Miel: This process is an intermediate point between natural and washed. After cherries are stripped of their skin, a layer of mucilage (which is sticky like honey, hence the name) is left around the kernel during drying. This method can result in a coffee with pronounced body and sweetness and mild acidity.

What is the degree of roasting and why is it important?

The degree of roast refers to how much a coffee bean has been roasted. Grades range from light roast, which retains many of the bean's natural flavors, to dark roast, which has a more roasted flavor and less of the bean's original flavors. In specialty coffee, the roast is carefully selected to highlight the unique flavors and characteristics of each bean.

In general, we apply a medium roast to our coffees, except in certain cases when we will apply a medium-low roast so as not to lose those delicate notes that tend to disappear with larger roasts.

We roast each coffee in a completely different way, and in our control tastings we define whether that coffee needs a different roast than the one we have done in order to further enhance its flavor notes.

I don't see in the info if the coffee is natural, blended or roasted?

All our coffees are Arabica and are roasted naturally , and in no case do we use roasting.

We only apply heat and do not add any extra ingredients, like roasting does, which adds sugar.

How does specialty coffee contribute to sustainability and environmental protection?

Many specialty coffee producers practice sustainable growing methods that protect the environment. This may include using shade to protect coffee plants and conserve biodiversity, water conservation through efficient irrigation systems, and composting coffee waste. Additionally, many specialty coffee producers receive a fair price for their product, allowing them to invest in sustainable agricultural practices.

In addition, our coffee bags are part of a CO2 compensation project.

Customer Reviews

Based on 4 reviews

Guama. Kenia

Jørgen Nissen-Nygård
Very nice cup of coffe!

Made this coffe with my aeropress, grinder 1Zpresso Q2. Very nice coffe, pure taste. A little less fruity than some of the other Kenyan coffees I’ve tried earlier, but Artisan is really o. to something here! Looking forward to try the other coffes!


Espectacular. En la cafetera expresso la espuma es perfecta

Fani Ramos Perea

Riquísimo, pura fruta.

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