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Muthuaini - Kenya
€19.00
Muthuaini Kenya. SL28, SL34, Ruiru 11, Batian. Washed.
Every bean has a story
This coffee comes from Nyeri County. Nyeri County is famous for its significant contribution to Kenya's coffee production, standing out among other coffee-producing regions. This picturesque area lies nestled between the majestic Mount Kenya and the Aberdare ranges, located just to the east of the Great Rift Valley.
The climatic conditions and natural features of Nyeri create an ideal environment for coffee cultivation. The region boasts rich, red volcanic soils, a bountiful supply of rainfall, and gentle yet warm temperatures, all of which are essential elements for producing high-quality coffee.
When harvest time approaches, the coffee producers in Nyeri County embrace an organic approach, handpicking only the ripe cherries. In case you don't know, Kenya experiences two distinct coffee crops each year. The early, or fly crop, is harvested between June and August. The main or late crop is collected from October to March, predominantly from farms situated at higher altitudes.
Nyeri has a mix of smallholders and block holders with small to medium farms. Those who don’t have their own processing equipment deliver cherries to their local cooperative. Most coffees grow under shade from Gravelia and Muringa Alloevella trees. Many of the farmers are in proximity to several wetmills and they can choose where they want to deliver their cherries. Due to the traditional auction system in Kenya, quality is rewarded with higher prices. The better factories will attract more farmers by investing in producing high quality coffee. This in turn means higher second payments to farmers. This can in some cases be about 90% of the sales price after cost of marketing and preparation is deducted.
The Mutheka Farmers Cooperative Society has several washing stations in Nyeri, Central Kenya. Nyeri, on the slopes of Mount Kenya, together with the neighbouring region Kirinyaga, is known for its intense, complex, and flavour-dense coffees.
Smallholder farmers deliver cherries to the washing stations. They have an average of 250 coffee trees each. Other crops grown are maize, bananas and beans. The washing station receives assistance from Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training and input access. Good Agricultural Practice seminars take place year round. Essentially, CMS's goal is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers.
Through the pre-financing they receive, farmers get advances for school fees and farm inputs. Also, the factory manager gets training every year by CMS. This is in addition to field days that the Minister of Agriculture and agrochemical companies who deliver inputs to the farmers organise.
After picking, the team brings only the ripe cherries to the station before they wet process them. Wastewater goes into soaking pits, and recirculated for conservation. The station uses a 3-disc pulper.
After pulping, they ferment the coffee overnight to break down the sugars, before they clean, soak and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
Essentially, Kenya mainly produces fully washed coffees, and many consider the country as the world’s number one quality producer. A great Kenyan coffee can compete with any of the expensive and sought-after coffees in the specialty market. The combination of terroir, varieties and post-harvest processing makes Kenyan coffees truly exceptional!
You can also enjoy our other coffee from Africa! Check them out here
Every bean has a story
NYERI COUNTY
This coffee comes from Nyeri County. Nyeri County is famous for its significant contribution to Kenya's coffee production, standing out among other coffee-producing regions. This picturesque area lies nestled between the majestic Mount Kenya and the Aberdare ranges, located just to the east of the Great Rift Valley.
The climatic conditions and natural features of Nyeri create an ideal environment for coffee cultivation. The region boasts rich, red volcanic soils, a bountiful supply of rainfall, and gentle yet warm temperatures, all of which are essential elements for producing high-quality coffee.
When harvest time approaches, the coffee producers in Nyeri County embrace an organic approach, handpicking only the ripe cherries. In case you don't know, Kenya experiences two distinct coffee crops each year. The early, or fly crop, is harvested between June and August. The main or late crop is collected from October to March, predominantly from farms situated at higher altitudes.
Nyeri has a mix of smallholders and block holders with small to medium farms. Those who don’t have their own processing equipment deliver cherries to their local cooperative. Most coffees grow under shade from Gravelia and Muringa Alloevella trees. Many of the farmers are in proximity to several wetmills and they can choose where they want to deliver their cherries. Due to the traditional auction system in Kenya, quality is rewarded with higher prices. The better factories will attract more farmers by investing in producing high quality coffee. This in turn means higher second payments to farmers. This can in some cases be about 90% of the sales price after cost of marketing and preparation is deducted.
MUTHEKA FARMERS COOPERATIVE SOCIETY
The Mutheka Farmers Cooperative Society has several washing stations in Nyeri, Central Kenya. Nyeri, on the slopes of Mount Kenya, together with the neighbouring region Kirinyaga, is known for its intense, complex, and flavour-dense coffees.
Smallholder farmers deliver cherries to the washing stations. They have an average of 250 coffee trees each. Other crops grown are maize, bananas and beans. The washing station receives assistance from Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training and input access. Good Agricultural Practice seminars take place year round. Essentially, CMS's goal is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers.
Through the pre-financing they receive, farmers get advances for school fees and farm inputs. Also, the factory manager gets training every year by CMS. This is in addition to field days that the Minister of Agriculture and agrochemical companies who deliver inputs to the farmers organise.
PROCESSING
After picking, the team brings only the ripe cherries to the station before they wet process them. Wastewater goes into soaking pits, and recirculated for conservation. The station uses a 3-disc pulper.
After pulping, they ferment the coffee overnight to break down the sugars, before they clean, soak and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
Essentially, Kenya mainly produces fully washed coffees, and many consider the country as the world’s number one quality producer. A great Kenyan coffee can compete with any of the expensive and sought-after coffees in the specialty market. The combination of terroir, varieties and post-harvest processing makes Kenyan coffees truly exceptional!
You can also enjoy our other coffee from Africa! Check them out here
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Tasting notes
Imagine orange blossom pannacotta with a touch of tomato jam!
Delicate chamomile and juicy orange bring a bright citrus lift to a creamy, floral sweetness, while ripe tomato adds an unexpected savory depth. Smooth and juicy, with a clean finish and subtle umami character.
Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00 - 2:30
Temperature: 92-93 Celsius
Aged Best Use: Between 5-20 days
Imagine orange blossom pannacotta with a touch of tomato jam!
Delicate chamomile and juicy orange bring a bright citrus lift to a creamy, floral sweetness, while ripe tomato adds an unexpected savory depth. Smooth and juicy, with a clean finish and subtle umami character.
Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00 - 2:30
Temperature: 92-93 Celsius
Aged Best Use: Between 5-20 days
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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