Kenya Mukurweini Filter 250G

About this lot:

THE KENYAN BENCHMARK.
​This is everything we love about a great ‘washed’ Kenyan coffee. By blending classic SL varietals with Ruiru 11, Mukurweini delivers an incredibly vibrant and juicy cup. Expect a bright, zesty spark of orange and tart redcurrant woven through delicate hibiscus florals, all grounded by a deep, sweet foundation of blackberry and honey.

About origin:

Mukurweini is located in the heart of Kenya’s legendary Nyeri County, a region globally revered for producing some of the most vibrant, fruit-forward coffees in the world.

​This exceptional coffee is made possible through a vital partnership with the Kenya Cooperative Coffee Exporters (KCCE). Formed in response to the challenges facing local farmers, KCCE is a 100% farmer-owned national cooperative movement. Their mission is to give Kenyan producers direct control over their coffee’s export, bypassing traditional auction intermediaries. By focusing on cooperative-led, transparent sourcing, KCCE ensures rigorous quality control and drives much higher, fairer returns directly back to the smallholders.

​Grown in deep, mineral-rich red volcanic soil, this lot features a classic blend of SL28, SL34, and Ruiru 11 varietals. To highlight this incredible terroir, the coffee undergoes the meticulous, world-renowned Kenyan double-washed process:

• ​The Harvest: Smallholder farmers hand-select only the ripest cherries, delivering them to the local factory (washing station) on the very same day.
• ​The First Ferment: The cherries are depulped and fermented without water (dry fermentation) for 12 to 24 hours to carefully break down the sugary mucilage.
• ​The Second Soak: The beans are washed through grading channels to separate them by density, then soaked in clean mountain water for another 12 to 24 hours. This signature step is what builds the coffee’s crystal-clear flavor definition and bright, hibiscus-like florals.
• ​The Slow Dry: Finally, the parchment is moved to raised African drying beds, where it is continuously turned and meticulously sorted by hand for 7 to 15 days until it reaches optimal moisture.