Enjoy our Kenya Kiamutuira, one of the most valued specialty coffees from Africa. Its full mouthfeel, remarkable citrus acidity and richness of nuances will captivate you.

Description

The Kiamutuira farm, where this Kenyan specialty coffee is produced, is located east of the Kirinyaga district, in the Mount Kenya region at an altitude of 1,570m. It belongs to the Mutira farmers' cooperative, founded in 1951, which was subsequently registered by the government in 1954, being one of the farms with the best quality natural productions in this African country. The area experiences moderate bimodal rainfall and temperatures ranging from 13 to 24 °C throughout the year. The main Kenyan coffee varieties grown here are SL34 and Ruiru 11, where SL34 accounts for 99% of all coffee production in the area. Most farmers in the area are tea growers, and to a lesser extent, coffee growers.

After harvesting, the coffee cherry is delivered to the factory, where it undergoes a fully washed or wet processing method. Water is pumped from the Karithathi River to holding tanks, for pulp separation and recirculation. After pulp separation, the coffee is dry fermented overnight, prior to washing, then steeped for 24 hours and housed on raised African beds for drying and sorting. This is how this Kenya Kiamutuira is produced, one of the most valued Kenyan specialty coffees in Africa, as it stands out for its full mouthfeel, full of nuances that enhance its phosphoric acidity without leaving aside its sweet notes.