Farm Profile

This classic Kenyan coffee shines with the traditional black cherry flavors beautifully balanced with a caramel sweetness and pomegranate-pear acidity. A milk chocolate finish rounds off this coffee's creamy body.

Our micro-lot coffee is grown by small-holder farmers of the Mukiria co-operative one of 48 co-ops under with the Meru County Coffee Millers Union which is committed to seeking fair prices for its member's coffees and to providing financial and educational support to all its members. Member farms are located on the eastern slopes of Mount Kenya and enjoy the red friable volcanic soils that give this coffee the renowned renowned blackberry juiciness and wine-like acidity infamous of Kenyan coffees. 

Established in 1984, the Mukiria mill has grown its membership to about 500 small-holder farmers with over 150 hectares of land dedicated to coffee farming. Combined, society members produce over 50 tons of coffee cherries annually. Members deliver their selectively hand-picked ripe cherries daily to the mill's collection station where they are carefully hand sorted to remove damaged and under-ripe cherries. Cherries are de-pulped and double fermented with periods of intermittent washing and soaking using fresh water from the Kathita river. This major water source originates in the upper north-eastern slopes of Mt. Kenya and flows through the town of Meru, and finally into the Tana river. Washed coffee is moved to pre-drying tables to drain excess water and later spread on permanent raised-beds where they are covered during the hottest part of the day to allow even drying. Once dried the coffee is delivered to the Meru County Coffee Mill where it is hulled, polished, sorted and graded.

• Producer: Mukiria Small-holder Farmers

• Region: Meru County . Kenya

• Varietal: Bourbon [ SL 28, SL 34, Ruiru 11]

• Altitude:  1,650 - 1,800 meters

• Soil:  Volcanic Loam

• Process: Fully-Washed | Dried on Raised-Beds