Espresso Coffee

Mahiga AB Kenya, Washed

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$19.00

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$19.00

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Lime, green apple and biscuit

Weight 200g 1kg

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200g 1kg

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COFFEE PROFILE

This Washed, SL28 and SL34 lot produced by Othaya Farmers Cooperative Society has profound, fresh fruit notes like green apple and lime and sweet notes similar to biscuits.    

TASTES LIKE	Lime, green apple and biscuit
ROAST	Espresso

Story

The Othaya Farmers Cooperative Society, established in 1956, is a beacon of support for local farmers. It comprises 17 washing stations, one of which is Mahiga Coffee Factory, where this coffee comes from. The Cooperative's unwavering commitment to sustainable practices ensures the production of high-quality, fair-trade coffees. 

The factory processes cherries from around 400 farmers, many of whom grow coffee on small plots of land. These farmers cultivate coffee alongside tea trees, benefiting from the fertile, volcanic soil and fresh water from the nearby Mumwe River, which contributes to the quality of the coffee. 

The SL28 and SL34 coffees are processed through a four-disc pulping machine, followed by traditional Kenyan double fermentation, which enhances the cup's complexity and brightness.

PRODUCER	Othaya Farmers Cooperative Society
REGION	Nyeri County
VARIETAL	SL28 and SL34
PROCESS	Washed
ALTITUDE	1700-1900 masl

Origin

Nyeri County, Kenya

The history of coffee cultivation in Nyeri County, Kenya, is closely tied to the development of the Kenyan coffee industry, which began in the late 19th century with the introduction of coffee by British missionaries and settlers. Initially, only European settlers could grow coffee, but by the 1930s, smallholder African farmers were allowed to cultivate it under strict regulations due to increasing demand. 

After Kenya gained independence in 1963, coffee production surged among smallholder farmers, particularly due to the Coffee Act of 1963, which removed colonial restrictions. Farmers began forming cooperatives, allowing them to share resources, access processing facilities, and market their coffee more effectively. This also led to the establishment of communal washing stations to ensure the high quality of Kenya's coffee. 

Nyeri's fertile volcanic soil, high elevation (1,500 to 2,100 meters), and favourable climate make it ideal for producing high-quality Arabica coffee. The region has gained a reputation for some of Kenya's finest coffees, mainly through washed processing methods that enhance flavour. Today, Nyeri coffee is highly regarded in the specialty coffee market, reflecting the skill of local farmers and the critical role of cooperatives in supporting smallholder farmers within Kenya's thriving coffee industry.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	10-25 days after roast
Brew Parameters	Dose 20.3g in the portafilter to extract 40g in the cups in 25 seconds at 93.5 degrees C.
Best Freeze Date	10-14 days after roast