Varieties: SL-28, SL-34, Ruiru 11, Batian
Process: Double Fermentation (12hr + 12-36hr), Double Washed
Drying: Raised African Beds
Soil: Volcanic
Producers: 400 smallholders around Mahiga factory
Elevation: 1700-1890 MASLRegion: Mumwe, Nyeri
Origin: Kenya
Notes: Plum, Candied Orange, Cherry Tomato
Mt. Kenya, Africa’s second-highest peak, dominates Kenya’s Central Province, where high-elevation, mineral-rich soils produce some of the world’s best coffees. Nyeri, one of six central counties extending from the mountain, is especially renowned.
Kenya’s coffee sector thrives on a cooperative system, with farmers managing production, marketing, and profit allocation. Othaya Farmers Cooperative Society, including Mahiga Factory, is one of the largest, with 19 factories and over 14,000 members. Kenya is also known for meticulous processing—coffee is carefully sorted, washed multiple times with fresh river water, and conditioned at high elevations, ensuring exceptional quality.
This coffee is mindblowingly sweet. Its flavor profile is complex, well-balanced with plenty of pleasant and interesting citrusy acids.