Kenya Nyeri Kiawamururu Rumukia, Specialty Estate Coffee Beans – Available Options:
Kenya Nyeri Kiawamururu Rumukia AA Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Kenya Nyeri Kiawamururu Rumukia AA Washed
Honey, Citrus, Black Tea, Grape, Raspberry, Brown Sugar; Juicy and Lingering, with Tart Blackberry Acidity and Bright Sweetness
Kiawamururu Cooperative Factory is located in a small town in the southwest of Kenya’s mountains, approximately 160 km from the capital, Nairobi, and about 4.5 km from the town of Mukurweini. Due to Kenya’s relatively humid climate, most processing factories focus on the washed method, and Kiawamururu is no exception. The region receives around 1,200 mm of rainfall annually, and the soil is rich volcanic loam. The main coffee harvest runs from October to December, with a secondary harvest from May to July.
Originally part of the renowned Mukurwe-ini Alliance, the factory joined the well-known Rumukia Farmers’ Cooperative Society in 2004. Since 2021, Kiawamururu has operated independently under the management of a nine-member board. Their extensive processing experience ensures that each year’s coffee batches are consistently impressive.
The factory is part of the Rumukia Cooperative Society, which comprises seven other washed coffee stations. They use the traditional fully washed process: ripe coffee cherries are hand-picked, pulped, and then undergo 24 hours of dry fermentation. The beans are washed with mountain spring water and slowly dried on raised beds, producing a cup profile that is clean, bright, and pure.
The main cultivated varieties include SL28, SL34, Ruiru 11, and Batian. Smallholder farmers rely on coffee as their primary cash crop while intercropping maize, beans, potatoes, and vegetables. They also plant macadamia and avocado trees to provide natural shade and enhance biodiversity.
The factory’s daily operations are managed by four full-time staff members, with an additional 10–20 seasonal workers employed during harvest. This approach allows the local community to actively participate in producing the sweet rewards of these highland coffees.
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Kenya is a key producer of specialty coffee in East Africa, with over six million people engaged in the coffee industry, mostly through smallholder farms and cooperatives. Kenyan coffee trees are typically cultivated at altitudes between 1,400 and 2,000 meters, in regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily along the slopes of Mt. Kenya and the Aberdare Range. Each region has its distinct flavor profile, with Nyeri renowned for its blackcurrant and prune notes.
Many coffee-growing regions in Kenya strive to preserve native forest ecosystems, protect natural gene pools, and support the propagation of wild coffee varieties, fostering biodiversity among coffee trees. It was in this rich environment that Kenya’s unique varieties, SL28 and SL34, were developed and named in 1930 by Scott Laboratories.
The Nyeri region, located between Mt. Kenya and the Aberdare Range, is one of Kenya’s most famous and extensive coffee-producing areas. Agriculture dominates the region, with coffee as its primary crop. The combination of high altitude, microclimate, and carefully selected varieties provides optimal nutrients for coffee growth, contributing to the exceptional quality and flavor of Nyeri coffee.
Arabica Coffee Variety – SL28 SL34
SL34 is an artificial hybrid variety derived from Bourbon in Kenya and Tanzania, developed alongside SL28. Both are well-known for their excellent flavor profiles. While Bourbon has a higher yield compared to Typica, it still has a two-year harvesting cycle, making it a relatively low-yield variety. SL28 and SL34 are iconic Kenyan coffee varieties developed and named by Scott Laboratories (SL) in the 1930s. SL28 carries the lineage of Bourbon, Mokka, and Typica. The original goal of developing SL28 was to produce a high-quality coffee variety that could resist pests and diseases. Although SL28's yield was not as abundant as anticipated, it gained recognition for its excellent sweetness, balance, and complex flavors, with distinctive notes of citrus and dried plum.
SL34, while similar in flavor to SL28, offers a richer and cleaner taste. It has Bourbon heritage and a stronger Typica lineage, making it better suited to withstand heavy rains and challenging weather conditions.
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Kenyan Coffee Grading
Kenyan coffee is graded based on two main criteria: bean size and flavor quality. The three most common bean size grades are AA, AB, and PB (Peaberry).
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
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Introduction to the Kiawamururu Washed Processing Method
After smallholder farmers harvest their fully ripe red coffee cherries, the cherries are delivered to the Kiawamururu Factory. Before pulping, the cherries undergo meticulous hand-sorting, and only fully ripe, defect-free cherries are selected for processing. The cherries are then depulped, followed by a water flotation step to remove low-density beans.
The coffee is dry-fermented in tanks for 24 hours. After fermentation, the parchment coffee is channeled through water channels for a second round of density sorting. Higher-density parchment beans flow into a separate tank, where they are soaked in clean water overnight to remove remaining mucilage.
Finally, the parchment is transferred to raised African drying beds, where it dries naturally for 2–3 weeks. During drying, workers regularly turn the beans and manually remove defective ones.
This entire process requires intensive manual labor, and its meticulous nature results in coffees with a lingering sweetness and distinctive acidity. Due to the small production volume and labor-intensive processing, this coffee is particularly rare and precious.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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