The arrival of Kenyan coffee is always a highlight on the coffee calendar and this one is an absolute beauty! Sipping a Kenyan first thing in the morning is one life's pleasures and I always think that coffee from this country really lets you know that summer is here.
In the cup, you can expect sticky sweet blackcurrants which sit perfectly alongside a zingy citrus acidity. In many ways, this is a classic Kenyan - juicy and bright but with a fruit cordial-like body. There's nothing quite like it and there can be no doubt that this coffee will put a huge smile on your face.
For us, Kenyans are usually best when brewed as filter coffee. Although, if you're into high acidity espresso with strong berry flavour, go for it - you'll love it that way too! This coffee is super soluble, so very easy to work with - grind a bit coarser than usual for huge flavour!
Origin: Muthuaini Factory (wet mill), Nyeri County, Kenya
Varietals: SL28 & 34
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 88.5 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
The vast majority of the coffee bought and sold in Kenya is traded through the national auction system, where marketing agents enter cooperatives' and estates’ coffee and traders come to bid. The main buyers from this auction system are large multinationals, who then offer the lots to importers and roasters. Unfortunately, this has been the only way to purchase Kenyan coffee for a long time and we’ve become frustrated with the lack of transparency, poor service and price volatility. In the last couple of years we have started buying directly from the auction using a local Kenyan company, who bid on the coffee on our behalf, after we have cupped through auction samples filtered by a local cupper. This was not only a conscious decision to support local, Kenyan businesses, but also to make the supply chain more efficient and save money, in order to pass on those savings to roasters. We hope that these savings help increase the presence of Kenyan coffees on roasters’ menus. This is intended to be the first part of a plan to work on the transparency limitations in Kenya and ultimately the goal is to avoid using the auction system at all, by working directly with farmers’ associations, cooperatives and small estates, and not through a marketing agent.
Kenya Muthuaini AA is sourced from family owned farms organised around the Muthuaini Factory (wet mill) in Nyeri County, Kenya. The Mutheka Farmers Co-operative Society manages the Muthuaini Factory, which processes cherry from members who generally cultivate around 200 coffee trees on half-acre plots. Small plots give these producers more control to strategically pick and deliver only the ripest cherry to the factory. Additional cherry sorting is also done at the factory before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles. Muthua-ini is a Kikuyu name for “a place with many ants”, this place was famous of the ants which destroyed almost everything including the plantation of sugarcanes and had built very long ant hills which were visible from a far distance. The coffee is pulped and then left to ferment in water overnight before then being washed and soaked again in water. From here it is then dried on raised beds for 10 - 14 days.