A classy washed lot by the Mutheka co-op reminiscent of dark chocolate and rhubarb.

We were eager to partner with the Mutheka Farmers Cooperative Society after tasting what we believed to be a standout lot from Kenya this year. We were drawn to this coffee's intricate acidity and fruit clarity, completed with a smooth chocolate-like flavour.

Our values are aligned with the Mutheka Farmers; they emphasise quality throughout their entire production process and thus continue to produce exceptional award-winning coffees such as this classy washed lot. We hope you enjoy.


Producers Notes

The Mutheka Farmers Cooperative Society (FCS) consists of more than 6000 active farmer members, approximately 900 of which use the Kigwandi factory. The factory, which is part of the Mutheka FCS, uses hydro electric power from the Kagumo River to run its operations. Smallholder farmers delivering cherry to the Kigwandi factory have an average of 207 coffee trees each and generally farm food crops alongside their small coffee plots.

Cherries collected from the farmers in the region are bulked together and washed, fermented and laid out on raised beds to dry. The Cooperative puts a lot of focus on quality and are known for their meticulous sorting through the whole process. Although their equipment is old and in need of upgrade, 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.

Production Data

Produced by Mutheka Farmers Coop Society

Region - Nyeri County

Grown at 1600 masl

Varietal - SL28 & 34

Harvest - January 2022

Process - Washed

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.