Farmer/Grower: 1,050+ farmers delivering to Mwiria Factory
Varieties: SL28, SL34
Altitude: 1300-1900 m.a.s.l.
Density: 1.2 g/ml
Harvest Date: July, 2021
Arrival Date: September, 2021
Grade: Embu FW AA
SCA Cupping Score: 85.50
Basil, black tea, brown sugar, dark chocolate, grapefruit, heavy, rosemary, savory and sweet.
This coffee roasts very typical for a Kenyan AA. The best notes come through on a slightly more developed roast so we recommend roasting at the darker end of light to the lighter end of medium to get the most pop out of the coffee.
smallholders delivering to Mwiria Factory cultivate SL28 and SL34 in volcanic nutrient-rich soil that benefit from an ideal altitude and microclimate. Trees are fed from the plentiful Rupingazi River, whose hard black volcanic rock helps filter the cool, clean water flowing from Mt Kenya’s peak.
Mwiria has 9 water soak pits that filter and drain waste water from processing. By planting Napier grass and plenty of trees around the pits, excess nutrients and other processing byproducts are filtered from the water, keeping water sources cleaner & safer for nearby communities and helping to return nutrients to the soil and plants.
Most smallholders intercrop coffee with other subsistence and cash crops including carrots, bananas and other fruit trees. Three permanent employees operate Mwiria Factory and hire an additional 30 people during the peak of the season. Smallholders selectively handpick only ripe cherry and deliver it to Mwiria Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry.
After intake, cherry is pulped and wet fermented in Mwiria’s fermentation tanks for 12 to 28 hours. Following fermentation, coffee is washed clean water and graded in grading channels. Parchment is laid to dry on raised beds. During the busy season when the beds are in constant use, parchment may be soaked in clean, circulating water for up to 24 hours before being dried. Workers rake parchment frequently to ensure even drying. It takes approximately 14 to 21 days for parchment to dry.
Over all great experience with my order. I can see that they cared, the packages were all pound bags and all compostable (which was important). If there was a challenge is that couple of bags were not sealed correctly so were open. I hope to use the open bags soon so that they are not exposed to the element for too long
Thank you so much for taking the time to share your feedback with us.
Your note about the improperly sealed bags has been discussed. We will take greater care to ensure that each bag is properly sealed before shipping. Thank you for bringing this to our attention. We hope you enjoy the coffee!
A little weak. My wife likes it. I will look for espresso in the future orders. Recommendations?
Thanks for sharing your feedback. If you like more chocolate-forward espresso I would recommend the Guatemalan coffee from Chq'Ul in Huehuetenango or the semi-wash bourbon from Finca Colomba in El Salvador. If you like more syrupy and fruity espresso then definitely check out the Guji Gigesa Natural from Ethiopia or the natural processed dwarf caturra from Hacienda Sonora in Costa Rica.
Coffee great. Espresso is yummy as well. Kenya's always seem unique but kind of the same. I love them!
Based off this roast - https://roast.world/my/roasts/tqDAX1Ss_t2goKiWKzCRw
The tasting notes from the website are present except the grapefruit.