Kenya Muthingini: Sample Coffee Roasters

Kenya
Muthingini

We find flavours of apple, raspberry, cherry

Body Acidity

Muthingini Coffee Factory, located in the Kirinyaga District near Kianyaga town, is run by Cyrus Nyamu. It was established almost 50 years ago and sits on seven acres of land, processing coffee from the farmers of four nearby villages. The Factory is run by Rwama Farmers Co-operative Society, made up of 1,560 local farming families, including 1,000 actively farming.

The factory is receiving assistance from our partner Coffee Management Services whose long-term goal is to increase quality coffee production in Kenya through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. They share our goal of transparent, trust based relationships with farmers, helping to support a sustained industry growth in Kenya, bringing premium quality to you brewing coffee at home, and premium prices to the farmers.

After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean.

After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables.

Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7–15 days in total.

Sourcing and ingredients

100% SL28 coffee beans, provided by Silo/Dormans 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: Rwama Farmers Co Operative Society Ltd
Country: Kenya
Region: Kirinyaga
Altitude: 1577m above sea level
Varietals: SL28
Process: Washed
Harvested: December 2015
Body: Medium
Acidity: Bright
Tasting notes: Apple, raspberry, cherry
Roast style: Omni

Varietals

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

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.

The Kirinyaga region of Kenya

This region is located east of Nyeri, and has similarly rich volcanic soils and a high percentage of smallholder producers.

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.