This lot was grown by members of the Mutheka Farmers Cooperative Society (FCS), a group of smallholder farmers, and their coffee was processed at the Kiandu Coffee Factory. The facility is located in Kenya’s famous Nyeri County, near the town of Tetu. The Mutheka FCS is a very new organization, established in 2004. The FCS operates seven factories in Nyeri County, located east of the Aberdare Mountains and west of Mount Kenya, with a total of approximately 6,000 smallholder coffee farmers as members. The Kiandu Factory has nearly 1,900 registered members, making it one of Mutheka’s largest factories.

Kenyan coffees have always been special to me. It’s as if they’re in a league of their own. They dazzle with their amazing character, very intense acidity, and fantastic complexity. For this reason, it felt natural to me to include a washed Kenyan among the first batches.
At the same time, I wouldn’t call this lot 100% classic in profile. It’s exceptionally clean, thanks to the fact that it consists exclusively of SL-28 and SL-34 varieties. You can detect notes slightly reminiscent of tropical fruits, and when sipping it, stone fruits also come to mind. It’s worth drinking it slowly, because once it cools down, it reveals a completely different character that would be a shame to miss.
I recommend it primarily for filter brewing, but of course, it also offers a memorable experience as an espresso.