A classic example of a great Kenyan coffee that captivates the drinker at first sip. Notes of black currant meld together with sweetly tart hints of hibiscus and rich ginger spice to create a truly decadent tasting experience with a long juicy finish.
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The Muchoki family established their small family farm in 1956 in Kangoco, Nyeri County. The whole family contributed to the success of the farm growing up to ten full acres, a huge challenge and accomplishment during the war years. From day one, the family has focused on quality coffee with meticulous attention to detail during the whole process. Today, the estate is made up of 4,000 Arabica trees of SL28 and Ruiru 11, grown at 1600 MASL. In 2001, the family invested in mechanical equipment for pulping coffee cherries which greatly improved efficiency. The fully ripened cherries are depulped and undergo a slow fermentation in tanks from 48 to 72 hours. The higher quality parchment undergoes a second additional soaking for twelve hours to ensure all mucilage has been removed and meticulously cleaned. The parchment is then sun dried on raised beds for several weeks and then prepared for the dry mill, grading, and export. From the nursery, to planting, pulping, milling, and grading, the Muchoki family oversees each step with pride and love. We hope you enjoy this coffee as much as we do either on its own or previously featured in our celebratory Anniversary blend!
FLAVOR: Black Currant, Ginger, Hibiscus
LOCATION: Nyeri, Kenya
PRODUCER, FARM: Muchoki Family, Muchoki Estate
ALTITUDE: 1600 MASL
VARIETAL: SL28, Ruiru 11
PRODUCTION METHOD: Washed
Learn the Five Factors of Brewing as well as how to perfect your coffee using different various brewing devices like Chemex, V60, French Press, and others.