Imagine floraity meets sweet bursting peach and acidity that changes and grows as it cools. Honeysuckle is the mild, yet present florals we experience throughout this cup. It's followed but the sweetness of a ripe Donut peach. As it cools, the experience ramps up into intricate layers of complexity—this coffee, in a word, juicy.
Over 1524 members of the Mutheka Coffee Factory
Ruiru 11, SL 28, SL 34, Batian
Years of Purchase
Honeysuckle, Peach, Effervescent
Ratio: 1:17 Coffee: 22 grams Water: 374 grams Total brew time: 4 minutes (this should include total extraction time)
Kiandu coffee factory was established in 1970 under the Tetu coffee growers coop comprising over 18 factories. In 1989 it merged into Mutheka Factory Cooperative. In 2011 it became a society of its own. Today it has 1,524 active members. Each of these farmers, on average, grows 200 or more coffee trees. Most farms grow other crops such as maize, beans, and sweet potato.
After picking, the ripe coffee cherry is brought to the factory by the farmers, before it is processed to remove the skin and pulp before coffee undergoes a dry fermentation to break down the mucilage sticking to the parchment, staying in the fermentation tanks for eighteen to 24 hours. Then, coffee travels through washing channels to ensure all the pulp is removed and goes through one final overnight soak before being spread out on raised drying tables where it stays for 7-15 days, depending on climate, ambient temperature, and the amount of coffee being processed.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.