NEWSCA Score: 89

Kenya Kiamutuira

€17,90 EUR

Grind style: Wholebean

Quantity:

Zesty, Bright, and Deeply Sweet

This coffee is a vibrant showcase of the high-altitude Kirinyaga region. Sourced from the Kiamutuira washing station, this lot captures the energy of the Kenyan landscape. Grown in rich volcanic soil at 1,700 meters, these beans are treated to a traditional washing process that highlights their natural "sparkle" and crystal-clear flavors.

What it tastes like:
This cup is all about refreshing fruit flavors. You’ll first notice the zesty, citrus kick of lime and tangerine, which gives the coffee a bright and sunny start. This is balanced by the deep, juicy sweetness of blackcurrant and a unique, crisp tang reminiscent of rhubarb. To tie it all together, the coffee finishes with a smooth, comforting base of brown sugar that lingers after every sip.

Why we love it:
It’s incredibly lively. While some coffees feel heavy, this one feels "active" on your palate. We love how the tart, fruity notes are perfectly balanced by that rich, sugary finish. It’s a complex cup that manages to stay easy-drinking and approachable—a true testament to the skill of the Kiamutuira farmers.

Best way to drink it:
To let that citrus and berry profile really shine, we recommend a Filter brew (like a V60 or GINA). Using a slightly lower water temperature (around 92°C) will help emphasize the brown sugar sweetness while keeping the lime and tangerine notes crisp and refreshing. Best enjoyed black!

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Kenya Kiamutuira

€17,90 EUR

PROCESS

Washed

CUPPING SCORE

89

ROAST LEVEL

Light

Profile

Perfect for: Pour over (filter)
Also works lovely as: Espresso, French Press, Aeropress, Cold Brew
Taste notes: Lime, Tangerine, Blackcurrant, Rhubarb, Brown Sugar
Variety: SL 28 & SL 34, Baitan
Altitude: 1650m - 1700m
Process: Washed
Quality score: 89

Roasted light, bright, and built to shine as a black coffee.

While we recommend skipping the milk (its vibrant acidity doesn't play well with dairy), don't feel restricted to the pour-over. Whether it’s Espresso, Moka Pot, AeroPress, or anything in between, this roast is all about clarity. We keep it light to protect the bean’s natural sweetness and origin character, giving you a cup that is clean, expressive, and unapologetically bold.

100% Arabica Coffee

Net weight: 250g

More about this coffee

Located in Kenya’s lush Kirinyaga region, Kiamutuira has been a cornerstone of the Mutira Cooperative Society since 1996. Serving 600 smallholder farmers—predominantly from the Kikuyu community—this washing station is unique for its majority-female membership and deep-rooted agricultural heritage.
The coffee thrives at high altitudes in volcanic loam soil, shaded by macadamia trees to ensure environmental sustainability. A temperate climate and 1,150mm of annual rainfall provide the ideal conditions for the farm's primary varieties: SL28, SL34, and Batian.
The soul of Kiamutuira lies in its people. With average plots of just 0.1 hectares per farmer, the cooperative fosters a strong sense of mutual support. This community-driven approach, combined with meticulous processing, results in some of the finest, high-quality coffee in the region.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

---
ESPRESSO:

Coffee: 18 g
Yield: 45-50 g
Time: 0:21
Water Temperature: 93°C (201°F)
Grind: Fine (appr. 280 μm)

Profile

Perfect for: Pour over (filter)
Also works lovely as: Espresso, French Press, Aeropress, Cold Brew
Taste notes: Lime, Tangerine, Blackcurrant, Rhubarb, Brown Sugar
Variety: SL 28 & SL 34, Baitan
Altitude: 1650m - 1700m
Process: Washed
Quality score: 89

Roasted light, bright, and built to shine as a black coffee.

While we recommend skipping the milk (its vibrant acidity doesn't play well with dairy), don't feel restricted to the pour-over. Whether it’s Espresso, Moka Pot, AeroPress, or anything in between, this roast is all about clarity. We keep it light to protect the bean’s natural sweetness and origin character, giving you a cup that is clean, expressive, and unapologetically bold.

100% Arabica Coffee

Net weight: 250g

More about this coffee

Located in Kenya’s lush Kirinyaga region, Kiamutuira has been a cornerstone of the Mutira Cooperative Society since 1996. Serving 600 smallholder farmers—predominantly from the Kikuyu community—this washing station is unique for its majority-female membership and deep-rooted agricultural heritage.
The coffee thrives at high altitudes in volcanic loam soil, shaded by macadamia trees to ensure environmental sustainability. A temperate climate and 1,150mm of annual rainfall provide the ideal conditions for the farm's primary varieties: SL28, SL34, and Batian.
The soul of Kiamutuira lies in its people. With average plots of just 0.1 hectares per farmer, the cooperative fosters a strong sense of mutual support. This community-driven approach, combined with meticulous processing, results in some of the finest, high-quality coffee in the region.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

---
ESPRESSO:

Coffee: 18 g
Yield: 45-50 g
Time: 0:21
Water Temperature: 93°C (201°F)
Grind: Fine (appr. 280 μm)