Coffee / Kenya / Kenya Kiamutuira AA

Kenya Kiamutuira AA


Sweet clementine, grapefruit, floral honey notes, very well balanced with a clean, citric acidity

This fantastic, rich, juicy coffee is from the Kiamutuira washing station  located in Kirinyaga County and currently possesses cherry from 374 smallholder farmers.

The coffee is handpicked and delivered to the washing station where it is pulped and dense beans separated from the immature ‘mbunis* or floaters using water floatation.

The dense beans are collected and fermented for around 24 hours, then washed and sent to secondary fermentation for 12-24 hours.

Once the fermentation process is complete, the beans enter washing channels where floaters are separated further and the dense beans are cleaned of their mucilage.

The secondary fermentation allows amino acids and proteins in the cellular structure of each bean to develop further which results in higher levels of acidity and a far greater complex (fruit flavoured) cup - this process of soaking contributes to the flavour profiles that Kenyan coffees are famed for.

The beans are then transferred to raised drying tables where they are laid in a thin layer to allow about 50% of the moisture to be quickly removed. This first stage of drying can last up to 6 hours depending on the temperature of the day.

The beans are then gathered together and laid in thicker layers for the remaining 5-10 days of the drying period.

The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

1500 masl
Mutira Farmers Cooperative Society
  • Kenya Kiamutuira AA