Murang'a

Murang’a, located just south of Nyeri, boasts temperate slopes on its western borders, bordering the Aberdare Mountain range. The fertile red volcanic soil provides ample nutrients for tree growth, while warm daytime temperatures and cooler nighttime temperatures create the ideal environment for beans to develop slowly and accumulate maximum sugar. Due to the small size of farms in the county, farmers often cultivate coffee on small plots alongside other food crops.

Field Blend

SL28 and SL34 are the most sought after coffee varieties in Kenya, and in consuming countries have essentially become synonymous with quality Kenyan coffee. In recent years, we have been seeing more Kenyan offerings include the hybrid Ruiru 11 and Batian varieties. These hybrids are more resistant to Coffee Berry Disease and Coffee Leaf Rust than the traditional SL varieties while still retaining high quality potential, making them an important bulwark for producers against the devastating economic effects of crop disease.

Washed

The selected coffees undergo a traditional fermentation process lasting 16 to 24 hours under cover, a crucial stage that helps develop their bright acidity and refined sweetness. Once fermentation is complete, the parchment coffee is thoroughly washed and passed through grading channels, where it is once again sorted by density to ensure precision in quality. Finally, the beans are soaked for an additional 16 to 18 hours in fresh, clean water sourced from nearby streams. The parchment is then sun dried for up to 21 days on raised drying beds. To protect the quality during drying, the coffees are carefully covered with plastic sheets during the heat of midday and throughout the night, shielding them from harsh sun and moisture.