"Upon grounding the coffee, aroma of blackberry and cedar. The main tone of the taste is dominated by blackberry and plum, and in the middle, there is a sweet and fragrant flavor reminiscent of cranberry gummies. As it cools, the flavor changes to roselle and tobacco leaf aroma, which lingers in the aftertaste."

The Mutheka Farmers Cooperative Society (FCS), established in 2004, is composed of over 6000 farmers who are actively engaged in agriculture in Nyeri County, located in central Kenya. The cooperative runs seven factories, referred to as washing stations in Kenya, among them being the Kigwandi factory.

The Kigwandi factory, which is affiliated with the Mutheka FCS, operates by utilizing hydroelectric power sourced from the Kagumo River. The smallholder farmers who supply cherries to the Kigwandi factory typically have an average of 207 coffee trees, and usually cultivate food crops alongside their coffee farms. The cherries received from these farmers are collected, combined, and processed by being washed, fermented, and dried on raised beds. The Cooperative places great emphasis on maintaining high standards of quality, and their meticulous sorting is evident throughout the entire production process. Despite the fact that their equipment is outdated and requires upgrading, they continue to win local competitions for producing excellent coffee.

The Mutheka FCS operates under the motto of "Urumwe, Utheri na Utonga," which translates to "Unity, Transparency, and Wealth." Their primary objective is to enhance the livelihoods of other farmers within the group. The Cooperative is widely recognized for producing premium coffee and has received numerous accolades for the quality of their coffee beans.

At the Kigwandi Factory, the process of coffee production begins with the collection of cherries from smallholder farmers in the surrounding region. These cherries are then combined and fermented in tanks for a period of 48 hours. During this time, enzymes present in the cherries break down the mucilage, which is the sticky substance that surrounds the coffee beans.

After 48 hours of fermentation, the beans are soaked in water for an additional 24 hours, undergoing a second stage of fermentation. This step helps to further enhance the flavors and aromas of the coffee, contributing to the unique and complex profile of the beans.

Following the second fermentation stage, the coffee parchment is washed and then transferred to raised beds to dry for a period of 2-3 weeks. The length of the drying process depends on the weather conditions, with the beans being monitored and rotated regularly to ensure consistent and even drying.

The "Kenya Washed" double fermentation process employed at Kigwandi Factory is known for producing coffee beans with deep sweetness and a complex acidity. This method involves two stages of fermentation, which contribute to the coffee's unique and highly sought-after flavor profile. Despite the outdated equipment used in the production process, the Mutheka FCS continues to produce exceptional coffee that is highly regarded among top roasters around the world.

Variety : SL28 & SL34
Altitude : 1600 masl
Process : Kenyan Washed
Origin: Mukaro, Nyeri