Kenya
Makena Estate
Peaberry

Single-producer lots like this are rare in Kenya! This has gone through a traditional double-wash process, and it has notes of rose, orange rind, port and tangelo.

Washed process Batian, SL28, SL34, Ruiru 11

Flavour: rose, orange rind, port, tangelo

Body: Acidity:

Roast: omni (filter + espresso)

Makena Estate is owned by Japheth Mwaura and is a true family operation. His 34 hectare farm sits on the slopes of Mount Kenya in truly ideal conditions for coffee production.

Japheth spoke to Cafe Imports, the importer of this coffee, about the incredible resources of the nearby Nyamindi River where they source fresh water for coffee processing.

The Mwaura family has planted predominantly SL28 on this estate and take meticulous care during processing, utilizing traditional Kenya double wash technique.

Estate-specific or single producer coffees like these are rare in Kenya. Microlots are generally traceable to either the factory level and are selected basis cup score. Because the majority of coffee farmers in Kenya own between 1/8–1/4 a hectare of land, most deliver coffee in cherry form to a local factory for sorting and processing; at the factory, the deliveries are blended and processed into day lots comprising the day’s deliveries. Cafe Import’s green buyer for Kenya typically takes up residency in Kenya during the harvest due to the sheer number of samples to be cupped and selects the best of these lots to purchase as microlots (fewer than 100 bags).

Sourcing and ingredients

100% Batian, SL28, SL34, and Ruiru 11 coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Japheth Mwaura
Country: Kenya
Region: Kirinyaga
Altitude: 1500-1750m above sea level
Varietals: Batian, SL28, SL34, and Ruiru 11
Process: washed
Harvested: November 2023
Body
Acidity
Tasting notes: Rose, orange rind, port, tangelo
Roast style: Omni (filter + espresso)

Varietals

Batian varietal

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.