Mukaro / Nyeri County
SL28 & 34
yellow grapefruit – blueberry – plum
espresso and moka
The Mutheka Farmers and its cooperative puts a lot of focus on quality and they are known for their meticulous sorting through the whole process. They keep winning a local competition for quality and continue to produce exceptional coffee.
At the Kigwandi Factory, the coffee is fermented in tanks for 48 hours and then soaked for a second fermentation of 24 hours. Once the mucilage is removed the coffee parchment is taken to raised beds to dry for 2-3 weeks depending on the climate. This double fermentation or “Kenya Wash” contributes to incredible deep sweetness and complex acidity of this coffee.
BREWING RECIPE – ESPRESSO:
Weight : 17,5gr
Temperature : 92°C
Total extraction time: 23-25 sec