Kenya Gathinja Murang'a PB

TASTING NOTES
Cranberry, raspberry, Satsuma plum, currants + black tea.

ORIGIN
Kahuro, Murang'a, Central Kenya, Kenya

HEIGHT
1650 - 1700 MASL

VARIETAL
SL28, SL34, Baitan, Ruiru 11

PROCESS
Washed

PRODUCER
Smallholder Producers - members of Kahuhia Farmers’ Cooperative Society (FCS)

ABOUT ME
This lovely peaberry comes from various smallholder farms perched between 1,650 and 1,700 meters on the slopes of Kenya’s Aberdare Range in Murang’a County, where the cool air and rich red volcanic soil yield remarkable bean quality. Operated by the venerable Kahuhia Farmers’ Cooperative Society, established in 1959, Gathinja is one of four wet mills that serve hundreds of growers committed to producing standout coffee. Each smallholder works roughly 200 trees, growing esteemed varieties like SL28 and SL34 alongside Batian and Ruiru 11, varietals celebrated for their distinct, vibrant profiles.

Harvesting is intentional - only the ripest cherries are accepted at intake, with underripe or overripe fruit returned to the farmer to be dried and potentially resold later at a lower grade as 'mbuni', creating an incentive for absolute quality. Once accepted, cherries are pulped, fermented for 12–18 hours, washed, and transferred to raised beds for slow, even drying - turned regularly and protected from extreme heat or nighttime moisture, over a span of 7 to 15 days. These standards underscore Gathinja’s commitment to traceability, sustainability, and cooperative support, all while delivering fair returns to its farming community.

One inspiring farmer from Murang’a, Harris Kiruri, shares a story of perseverance and independence: “I did not give up. When coffee prices fell, I invested in processing equipment so I could roast and sell my coffee directly. Now, I harvest enough parchment to earn enough to support my family and secure their future.” His journey, from factory secretary to independent grower and processor, reflects the enduring spirit of Murang’a’s coffee culture.

In your cup, this peaberry presents a lively, elegant profile: dense layers of cranberry, raspberry, and Satsuma plum awaken the palate, while deeper currant notes and a refined black tea finish underscore its clarity and balance. It’s a coffee that dances between bold fruit intensity and graceful structure, exemplifying the fantastic cup quality that the region has to offer.  

BREW GUIDES

We recommend the following recipes as a starting points: 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 25 - 32 sec  
Brew weight: 46 grams 
Brew Ratio: 1:2.2

Pour Over
Brew temperature: 94ºC
20g in 320ml out (1:16 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please see our FAQ for all shipping details.