This washed coffee from the Muranga region of Kenya is meticulously grown in rich, volcanic soil at an impressive altitude of 1500 meters. It comes from the Irati Factory, which works with over 600 smallholders totalling 160 hectares of coffee growing land.
 
Kenya and Ethiopia, despite sharing a border, have distinct coffee histories. Coffee was introduced to Kenya by French missionaries in 1893, leading to the formation of large coffee estates. Green coffee from Kenya was initially only traded through the national auction system until 2006 when new legislation allowed producers to sell directly to buyers, revolutionizing the industry.
 
Kenya's reputation for high-quality coffee is upheld through meticulous management at the washing stations, ensuring consistency and excellence. Nationally, more than 600,000 smallholder farmers are organized into Farmer Cooperative Societies (FCS), overseeing traceability and quality control for their members.
 
Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. The SL-28 and SL-34 varietals, developed in the 1930s for their drought resistance, exceptional cup quality, and high yield at elevated altitudes, are among the most celebrated. In response to the coffee berry disease (CBD) epidemic in 1968, the CBD-resistant Ruiru-11 varietal was swiftly adopted nationwide. The Coffee Research Institute (CRI) introduced Batian in 2010, another resistant varietal valued for its tall, hardy growth and manageability by smallholders.
This coffee features flavors of black cherry, tropical fruit, caramel, and roasted hazelnut. It has a heavy body with bright acidity. 
 
Picture shown is of medium roast beans.
We recommend letting the bag rest, unopened, for 5-7 days after roast date to give the beans time to offgas and develop the best flavor.