Producer and Region

This coffee comes from the Mutwewathi station, on the eastern slopes of the Aberdare range. These ridgelines rise to over 3,000 meters and bring cool, misty mornings and warm, dry afternoons. Ideal conditions for slow ripening and depth in the cup.

Mutwewathi is run by the New Gikaru Farmers Cooperative Society, and serves around 750 local growers. The name “Mutwewathi” means being chosen or blessed. Fitting for a place that produces some of the region’s most distinct coffees.

Cultivation and Processing

This AA lot is composed of SL28, SL34, Batian, and Ruiru 11. Varieties known for their resilience and complexity. Cherries are hand-picked at peak ripeness, fully washed, and fermented in tanks for up to 16 hours before being graded in fresh water.

Drying is done on raised beds and solar dryers for 7 to 21 days, with workers turning the parchment frequently and covering it during the hottest hours. The result is a clean, well-structured lot that carries the clarity and nuance Kenya is known for.

Flavour

Expect a layered profile with a delicate jam-like sweetness that reminds us of blackberry, accompanied by complex herbal notes. This coffee is dense yet juicy, with a structured mouthfeel and bright, berry-like acidity. A real expression of Kenya’s terroir.