Summer Closure: August 11 to 21 - Next Roasting Date: August 22
Summer Closure: August 11 to 21 - Next Roasting Date: August 22
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Pauline Mumbi Anaerobic Natural - Nyeri

  • Roasts on: Aug-21, 2025
  • Ships on: Aug-24, 2025

Summary and Tasting notes

A rare Kenyan anaerobic natural microlot from Njuriga Washing Station, offering an exceptional sensory experience with kiwi, cocoa, stone fruit, orange, and vanilla notes. Limited availability and unique processing make this coffee a true specialty gem.

Roast
Size and Grind
€14.50

About the Coffee

origin
Kenya
region
Nyeri County
producer
Njuriga Farmers' Cooperative Society
elevation
masl1700-1780
varietals
SL28, Ruiru 11, SL24
process
Anaerobic natural (dry) processing in sealed tanks, sun-dried on raised beds
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Origin

Nyeri County stands as a premier coffee-growing region in Kenya, renowned for its exceptional terroir. The area's high-altitude landscape, ranging from 1,700 to 1,780 meters, creates ideal conditions for cultivating complex, high-quality coffee. Rich clay soils and a consistent climate contribute to the distinctive flavor profile of coffees from this region.

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Producer

The Njuriga Washing Station, established in 1999, operates as a cooperative with over 470 members. Led by Pauline Mumbi Karim, the cooperative supports fewer than 200 small-scale farming families, each cultivating coffee on less than an acre of land. Their collaborative approach focuses on quality, innovation, and sustainable coffee production.

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Process

This coffee undergoes a rare anaerobic natural processing method unique to this microlot. Coffee cherries are first sealed in tanks for controlled fermentation, then carefully sun-dried whole on raised beds. The process requires minimal water and involves meticulous turning to ensure even drying. This method allows natural sugars and flavors from the cherry to deeply infuse the bean.

Tasting Notes

Experience a vibrant cup with complex flavor notes of kiwi, cocoa, stone fruit, orange, and vanilla. The coffee offers a creamy texture with a long, memorable aftertaste and a balanced profile of fruit sweetness and medium acidity. Minimum resting period: 7 days for filter roast