Kenya Kiawamururu | filter - single origin high-end coffee from Nyeri, Kenya

Filter release #0002: Kenya Kiawamururu!

A Kenyan coffee with its typically clean and fresh profile? That's the Kenya Kiawamururu! In the filter roast profile, we allow it to develop a bit longer due to the density of the beans – the result is a very pleasantly complex coffee. What can you taste? Gooseberry, pink grapefruit, sweetness of cane sugar and floral aroma of elderflower.

About Nyeri and (the processing in) Kiawamururu Factory

The Kiawamururu Factory is located at an altitude of 1,750m along the slopes of the Aberdare mountain range in Nyeri County, where the wet mill is managed by the Njimbi Farmers Community Based Organisation (CBO). This region is one of the most renowned areas where coffee is grown in Kenya. Did you know that Nyeri comes from the Maasai word nyiro which means "red" and refers to the red volcanic soil?

It is these fertile volcanic soils at the foot of Mt. Kenya and the cool mountain climate that ensure the cherries can ripen slowly, leading to often large and dense beans with bright flavour profiles – think berries, citrus, winey – for which Kenyan coffees are particularly known.

The many coffee farmers in the region mainly cultivate the varieties SL28, SL34, Ruiru 11, and some also Batian on their farms, which are no larger than 1 hectare. When the berries are ripe, they are hand-picked and brought to the factory where a further selection of unripe and damaged berries is made. They are then de-pulped and undergo fermentation for 12 to 24 hours – depending on the weather. Before being laid out to dry, they are immersed in clear water for another 24 hours – this last step before drying is a historical development, where the beans were kept in a water basin until there was space to dry them – as drying beds were limited. The upside is that this step precisely ensures that the coffee gets a very fresh and clean profile.

Because many coffee farmers bring their coffee – no matter how small their harvest volume – to the factory, there is no single farm/estate, but we place our trust in the quality in the hands of the managers of the Kiawamururu Factory and the sourcing through Sucafina. Later, we want to go there ourselves to meet the farmers, see the operations, and learn even more about the delicious coffee from this region.

Product info

Variety: Batian, Ruiru 11, SL28, SL34
Process: Fully Washed [fermented for 12h-24h & soaked in clean water for 24h]
Altitude: 1.750 masl
Producer: 1000+ smallholder farmer at Kiawamururu Factory
Trader: Sucafina