Mutitu AA Espresso
Mutitu AA Espresso
Mutitu AA Espresso
Mutitu AA Espresso
Mutitu AA Espresso
Mutitu AA Espresso
Kenya

Mutitu AA Espresso

Espresso • Fruity & lively

Classic Kenyan with vibrant and bold notes of blackberry, red currant and subtle peach.

€20,00
€80,00/kg
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Producer: Mutitu Coffee Factory • Smallholder Farmers

Region: Kathekiini, Kirinyaga

Altitude: 1200–2000 MASL

Variety: Batian, SL28, SL34, Ruiru 11

Process: Washed

Washed process

The smallholder members handpick the coffee and deliver it to the factory for pulping. Initially, the dense beans are separated from the immature ‘mbuni’s (floaters) using water floatation, causing the denser beans to sink and reach the fermentation tank.

The first stage of fermentation lasts for approximately 24 hours. After this, the beans are washed and moved to the secondary fermentation tank for 12-24 hours. Following the fermentation process, the beans enter the washing channels to separate floaters further and clean the dense beans from mucilage.

Next, the washed beans are placed in soaking tanks to sit under clean water for up to 24 hours. This soaking process allows amino acids and proteins in each bean's cellular structure to develop, resulting in heightened acidity and complex fruit flavours in the final cup. This soaking process contributes to the flavour profiles for which Kenyan coffees are well-known.

The beans are then transferred to initial drying tables, where they are laid in a thin layer to allow for quick removal of around 50% of the moisture. This initial drying phase can last about 6 hours before the beans are gathered and arranged in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is subsequently delivered to a private mill and placed into ‘bodegas’ to rest. These "bodegas" are raised cells made of chicken wire that allow the coffee to breathe fully.

Mutitu Coffee Factory

Mutitu factory was started in 1963. It’s located in Kathekiini, Kirinyaga County, on the southern slopes of Mount Kenya, in the Kirinyaga region. The area has rich and fertile red volcanic soil at altitudes of 1420 metres above sea level. This and the adjacent regions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the world.

A total of 1,250 members deliver coffee cherries to the Mutitu Coffee Factory. Each member has an average of around ½ acres of land for coffee growing, along with macadamia, beans, and maise. Member farmers have access to advances in farm inputs and training in crop husbandry and land management.

To promote environmental conservation, the factory has positioned wastewater soak pits away from the water source. This allows the wastewater to soak back into the soil. Furthermore, the society encourages its members to plant trees on their farms.

The Mutitu Coffee Factory operations are overseen by a factory manager, along with other staff members. Their responsibilities include weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers’ complaints. In addition to coffee, common crops grown in the region are bananas and maise. Grevillea or macadamia trees are also planted to provide shade for the growing coffee.

To promote environmental conservation, the factory has positioned wastewater soak pits away from the water source and encourages its members to plant more trees on their farms.

Coffee in Kenya

Kenyan Varieties

SL-28 and SL-34 are well-known coffee varieties in Kenya. They were developed by Scott Agricultural Laboratories (SAL), which was founded in 1903 by the Kenyan government for agricultural research. Growers favoured these varieties due to their deep root structures, which allowed them to thrive in dry environments without irrigation. They also had higher yields and were relatively disease-resistant.

In 1985, the Kenya Coffee Research Institute (CRI) introduced Ruiru-11, which provided another disease-resistant option. This variety was more resistant to Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR) and could be planted at higher density for increased yields. However, Ruiru-11 had a shallower root structure, making it more susceptible to drought and requiring more fertiliser.

To address this, farmers started grafting Ruiru-11 onto SL variety trees, combining the deep root structure of SL with the disease resistance and high yields of Ruiru-11.

Another newer variety, Batian, introduced by the Coffee Research Institute (CRI) in 2010, also offers resistance to CBD and CLR. It matures early, bearing fruit after only two years. While challenges have limited its widespread adoption, the popularity of Batian is growing.

Most farms in Kenya still grow the traditional SL varieties alongside Ruiru-11 and, increasingly, Batian. Due to the small size of most farms, separating lots by variety is not feasible, resulting in a mix of these varieties being grown on the same farm.

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