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Maganjo Whole Bean
Maganjo Whole Bean tasting notes
Maganjo farmlevel photography




Maganjo AB


  • Roast Level



    Light roast
  • Origins


Behind the cup

Juicy nectarine and grapefruit pack a citrusy punch in this Kenyan coffee from the historic Maganjo factory. Hints of black tea soothe the palette for a bright and balanced cup.

Brewing Suggestions

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Maganjo AB. Your brewing adventure starts here.

Verve's Coffee Department


  • Coffee 40 g
  • Grind Med/Coarse
  • Water 600 g
  • Ratio 1:15
  • Time 5:30


  • Coffee 15 g
  • Grind Med
  • Water 225 g
  • Ratio 1:15
  • Time 3:00

French Press

  • Coffee 40 g
  • Grind Coarse
  • Water 560 g
  • Ratio 1:14
  • Time 6:00

Farmlevel Story

Maganjo at Farmlevel

The Maganjo is a historic processing factory that is part of Rumukia, a small but well-known producer organization in Nyeri County. Mount Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence.Along the lower edge of the forests where, in wet, high elevation communities with mineral-rich soil, many believe the best coffees in Kenya are crafted. Nyeri is perhaps the most well-known of these central counties. 

At the factory, Maganjo collects cherries from members daily throughout the harvest months. Cherries are sorted upon arrival for ripeness and consistency and then blended together for processing: depulped and fermented overnight, washed in fresh water and moved to raised screen tables to dry, a process that takes 2-3 weeks depending on local climate and ambient temperatures. 

After drying, the coffee is then conditioned in large perforated bins on-site to allow moisture to stabilize, preparing the coffees for transit and a long shelf life. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch.