This is a fully washed lot from Kahuhia Farmers Cooperative Society in Murang'a, Kenya. Murang'a is characterized by deep red volcanic soil and an ideal climate for coffee growth, ranging from 18-25 degrees Celsius. Annual rainfall is between 1000mm and 1400mm. There are two rainfall seasons in the area, the long rains in the months of March to June and the short rains in the months of September to November.

Sitting at an altitude of 1700-1800 masl, Kahuhia Farmers Coop consists of 2855 members, with approximately 150 trees per farm. The Kahuhia Cooperative has 4 wet mills: in Kahuhia, Ngwethe, Wanjengi, and Gathinja, and was first registered under the Coop Act on 25th April 1959.

Wanjengi factory has 1549 active members (1184 male, 362 female). It is located on the highly productive South-Western slopes of Mt Kenya and on the eastern slopes of the Abadares ranges. Grown varietals are the well-known SL 28 and SL 34.

Timely and selective hand picking is carried out in Wanjengi wet mill. Water for processing is sourced from the river Gathamba. Cherries are delivered on the same day to the wet mill, where the cherries are sorted and carried out to the cherry hopper for pulping. Red ripe cherries are separated from underripe, overripe, and foreign matters. The red ripe cherries are processed according to the wet processing method. The processing water is recirculated before disposal into evaporation and seepage pits. The beans are eventually dried for about three weeks on hessian beds, where they are continually turned during the day and covered with plastic sheets during the hottest hours of the day and at night to avoid sudden variations of residual moisture. The beans once reached a target moisture level at about 11%, are sent to the dry mill, where the parchment is mechanically removed, and the beans of each lot are separated according to their size. The beans of the lot we propose are AA, that is, those of greater diameter inside the micro lot (screen 17/18).

In the cup:

This AA Kenyan coffee is bursting with fruity notes of mandarin, raspberry, and rhubarb. With a complex and long lasting acidity, and a soft blackcurrant finish. The juicy flavours (synonymous of the best Kenyan lots) make this coffee best brewed as filter.

Minimum resting period: 7 days for filter extractions.