Juicy and exotic single-origin espresso. Extra is at the top of our offer. Seasonal, surprising and for demanding consumers.


300 g Available
Your price (Incl. VAT)
365 Kč
Country Kenya
Farm Kagaa, Muranga
Varietal Arabica SL28 / SL34
Processing Fully Washed
Crop January 2023
Flavour Juicy & Exotic


Single-origin espresso that we want to catapult you into coffee heaven with. In a bag with the Extra logo, you will always find espresso that is exceptionally flavorful and so juicy that it surprises beginners in specialty coffee. But for connoisseurs, it's an experience you shouldn't miss out on.

At Extra, you'll find a different espresso every time, it's always single-origin, meaning from a single farm. We roast it lightly to highlight its sweetness and acidity. We recommend preparing it in high-quality espresso machines, which can bring out the best in it.

Espresso Coffee Family

Start, Era and Extra
Start is our basic blend for superautomatic espresso machines. Sweet and creamy. Era is our vision of modern espresso. Fruity and elegant. Extra is our premium single-origin espresso. Juicy and exotic.

Which coffee is currently in Extra?

Kenya Kagaa - fully washed SL28/34 varieties

How does it taste?

Daniel, who takes care of our wholesale customers, really enjoys this Kenyan espresso. It smells like elderflower, it's juicy like black currants, and at the same time, it's very sweet like caramel. The aftertaste tastes like Dutch cocoa.

About the coop

You can find Kagaa station in boroughs of Kahuro, Mugoiri in the very well known region Muranga at the altitude of 1630-1850masl. We discovered this newly opened station through our friend Per Nordby, a green coffee importer from Sweden. We are delighted that we managed to buy again three microlots form there (AA, AB and PB). Kagaa buys coffee from 609 farmers (409 men, 200 women). Only three men work at the station during a year. Twenty people get hired for the harvest.


It is common in Kenya that the stations buy coffees from several farmers who grow a mixture of different varieties like SL28/SL34 or new and more disease resistant varities Batian or Ruira 11. These new varieties yield more then the tradiotional SL. Hence they are becoming more popular.


The first (main) season lasts form October to January, the second season from March to April. The skin and part of of flesh are removed in a "depulper" (see picture below). Cherries are then fermented in concrete tanks over night for 12-16 hours. They are washed and put on African beds and dried in the sun for 7-15 days afterwards.

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