Kenya Murarandia Factory

Flavor notes: dark chocolate, mango, papaya, lime.

Process: washed

Roast Level: medium, but can be custom roasted and pre ground upon a request. Let us know what method you use or grind size you would like, if you wish it to be pre ground. We can do light, medium, medium dark, city roast, French roast. Grind size:extra coarse, coarse, medium, medium-fine, fine and extra fine.  Please leave a note at the check out if you would like your roast to be adjusted, otherwise we will roast it at our usual medium and will leave the beans whole.  

Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. This coffee was grown in red, loamy soil at 1,600 to 1,800masl, slowly ripening at the high altitude in cool temperatures.

Washed Kenyan Coffee Beans

The coffee harvesting and processing in Kenya begins with careful monitoring of cherry ripeness, ensuring only fully red cherries are handpicked in the early morning and transported to the wet mill. In the afternoon, harvested cherries are spread out on a patio, where underripes, overripes, and foreign objects are sorted out before being funneled into the pulping station.

Clean water helps move the cherries through the pulping house, where their outer fruit is removed, and the beans are separated by density. Floating beans are skimmed off while denser beans move into fermentation tanks overnight. The next day, the wet mill manager assesses whether the sticky mucilage has broken down enough before washing the beans thoroughly.

Once cleaned, the beans flow into washing channels, where wooden shunts separate the denser, higher-quality beans from the lighter ones. Finally, the beans are carefully sun-dried on raised tables under strict supervision, covered and turned when necessary, and monitored until they reach the ideal 10-12% moisture content before being bagged for transport to the dry mill.