Kenya AA Murarandia

Kenya AA Murarandia – Murang’a County

Process: Washed | Elevation: 1,600–1,800 masl | Varieties: SL-28, SL-34, Ruiru 11
Body: Heavy | Acidity: Bright

Tasting Notes:
Dark Chocolate • Mango • Papaya • Stone Fruit • Brown Sugar • Lime

About This Coffee:
Grown in the highlands of Murang’a County, the birthplace of the Kikuyu community, this coffee comes from the Murarandia Factory, part of the Murarandia Farmers’ Cooperative Society, which also oversees Gatuya and Kahuro factories. Managed by a dedicated board and local farmers, the co-op represents the heart of Kenya’s smallholder tradition, where quality and community go hand in hand.

The coffee thrives in red, loamy volcanic soil at altitudes between 1,600 and 1,800 meters, where cool mountain air slows cherry ripening and concentrates sweetness. The result is a cup layered with complexity: deep dark chocolate and brown sugar sweetness balanced by vibrant fruit notes of mango, papaya, stone fruit, and lime.

At the wet mill, only the ripest cherries are handpicked and sorted before pulping. The beans ferment overnight in clean water, then are washed, density-separated, and slowly sun-dried on raised tables under careful supervision. This meticulous washed process enhances the coffee’s bright acidity and clarity while maintaining a syrupy, satisfying body.

Expect a bold, fruit-forward profile, the hallmark of top Kenyan coffees, with sparkling citrus and tropical fruit layered over a deep, cocoa-toned sweetness. It’s a cup that’s lively and refined, with a long, elegant finish that defines Kenya’s reputation for excellence.