Mutheka Kiandu AB, Kenya, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Pear, green apple and lime
New In!
COFFEE PROFILE
A perfectly balanced espresso coffee. This Washed Kenyan, produced by the Mutheka Farmers Cooperative Society, has notes of green apple, zesty lime and an sweet pear finish.
| TASTES LIKE | Pear, green apple and lime |
| ROAST | Espresso |
Story
Kiandu, a key washing station of the Mutheka Farmers Cooperative Society in Nyeri County, Kenya, is renowned for producing vibrant and structured coffees. Nestled between the Aberdare Range and Mount Kenya, the station benefits from rich red volcanic soils at altitudes of 1,600 to 1,770 masl. Established in 1970, Kiandu joined the Mutheka group in 1989 and became an independent society in 2011, exemplifying the strength of Nyeri's cooperative model. Today, it represents 1,800 farmers, each managing small plots intercropped with food staples. They cultivate classic Kenyan varieties like SL28 and SL34, with some Ruiru 11 and Batian, under shade. Farmers deliver ripe cherries for a meticulous fully washed process, resulting in a clean, aromatic cup with Nyeri's signature blackcurrant, citrus, and floral notes. Kiandu's success in quality assessments and auctions is attributed to its blend of tradition, disciplined processing, and cooperative support, embodying a legacy of patience, precision, and community pride in Nyeri's coffee heritage.
| PRODUCER | Mutheka Farmers Cooperative Society |
| REGION | Nyeri County |
| VARIETAL | SL28, SL34, Ruiru 11 and Batian |
| PROCESS | Washed |
| ALTITUDE | 1600-1770 masl |
Origin
Nyeri County, Kenya
Coffee cultivation in Nyeri County, Kenya, began in the early 20th century with the introduction of Arabica plants by British settlers. Planted between 1912 and 1914, these trees flourished in the volcanic soils and cool highland climate of the Mount Kenya and Aberdare Range foothills. Post-independence in 1963, land redistribution and smallholder cooperatives transformed the sector, with Nyeri emerging as a coffee excellence hub from the 1960s to 1980s. Cooperatives like Tetu and Mutheka facilitated access to wet mills and quality training, boosting consistency and traceability. Nyeri's coffees, celebrated for their vivid acidity and complex florals, consistently achieve high prices at the Nairobi Coffee Exchange. Despite challenges from market liberalisation in the 1990s, Nyeri remains a benchmark for Kenyan coffee, blending heritage with innovation through traditional SL varieties and modern practices.
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 42g in the cups in 25 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
