Karugondo Brothers Karugondo Brothers Karugondo Brothers

Karugondo Brothers

Blackcurrent | Cranberry | Marzipan

This classic example of Kenyan coffee is vibrant and clean. The bright citrus and blackcurrant notes are backed up by indulgent cranberries and marzipan flavours. 

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Roast Level

Light Medium Dark


Cupping Score

  • Bean Single origin coffee beans
  • Origin Kenya
  • Process Washed


Wholebean or Ground



Free delivery when you spend £20 or more (on coffee-only orders)

Karugondo Brothers


  • Roasted on Tuesday and Thursday
  • Posted within 2 working days from your order
  • 24-hour tracked, letterbox-friendly delivery
  • 100% household recyclable packaging
Delivery Info

Our roasting schedule

We roast coffee twice a week on Tuesday and Thursday, and all coffee orders are dispatched within two working days of ordering. The coffee you receive from us will be roasted and sent to you fresh, without exception.

Delivery - Just coffee

Delivery is £3.50, or free if your order is £20 or over. Our
delivery service is Royal Mail Tracked 24, meaning delivery time averages one
working day. Your coffee will likely arrive Thursday, but occasionally Friday.
If your coffee doesn’t arrive by Saturday, then please get in touch
at roastery@taylorsofharrogate.co.uk

Delivery - Just equipment

If you’re ordering brewing equipment only, things work
slightly differently. Delivery will always be £5.50 and your order will be sent
by DPD Next Day. It will be dispatched the next working day, and will arrive
the next working day after that.

Delivery - Coffee and Equipment

If you’re ordering coffee and brewing equipment together,
then postage will be £5.50 and your order will be sent by DPD Tracked. But
because your coffee will be roasted to order on the next Tuesday, the whole
delivery will be sent out on the Wednesday and arrive on the Thursday.


100% Arabica Coffee Beans. For maximum freshness, drink as soon as possible. Once opened, keep in an airtight container in a cool, dry place. Roasted and packed in the UK by Taylors of Harrogate, HG2 7LD.

Grown by the Karugondo Brothers in Kiambu, Kenya, this SL28 & SL34 lot is sweet and vibrant. The bright citric acidity that sits alongside the fresh blackcurrant notes, gives you that classic and refreshing Kenyan flavor profile. 

After picking, the cherry is pulped then fermented for 12 to 24 hours in a small tank before being washed in clean water to remove any remaining mucilage. The Parchment is soaked for 12 hours and then transferred to raised beds where it sundries for 14 to 21 days. The coffee is then milled at the Kahawa Bora mirolot mill before export. 

  • Origin Kenya
  • Region Kiambu
  • Farm Docha Estate
  • Producer Jeoffrey Gathogo Karugondo & brothers
  • Process Washed
  • Altitude 1750 MASL
  • SCA Score 87
  • Variety SL28 & SL34
  • Roast Colour 135
Jeoffrey and the Karugondo Brothers

The ProducerJeoffrey and the Karugondo Brothers

Jeoffrey Gathogo Karugondo and his three three younger brothers cultivate and process this fully washed coffee on their farm, Docha Estate.

The estate is in Kenya’s Kiambu County, just 15km from Nairobi. Amidst the encroaching urbanisation, the brothers continue to hold strong and work hard on their small farm even though many of their neighbouring farms throughout the region have been given over to land or infrastructure developments.

The brothers grew up on Docha Estate and learned coffee production from their parents. Jeoffrey, as the eldest of the brothers; oversees much of the work.

After many years of selling their coffee as part of farmer group community lots, they have increased their own yields and quality so they can market their coffee on its own, under the family name.

SL28 & SL34

The CoffeeSL28 & SL34

Docha Estate is planted with the well-known Kenyan varieties SL34 and SL28.

The ‘SL’ varieties have been the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation.

The brothers use organic manure from their cows and chickens to fertilize the coffee and Jeoffrey receives regular training from Sucafina (Our exporter partner for this coffee). This training focusses on good agricultural practices, including fertilizer application, pruning guidance and renovation advice.

Unlike many other small estates in Kenya, the coffee is processed at the farm by the brothers themselves allowing for full traceability and giving Jeoffrey more control over the influence that the processing has on the final cup profile. All wastewater from the washing process is cleaned to ensure environmental impact is limited.

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