Known for its distinctive characteristics, high density and vibrant acidity, Kenyan coffee has long been prized as one of the greatest coffee origins there is. Although coffee was first found growing right next door in Ethiopia, it took 500 years and a trip around the world before we saw coffee being cultivated in Kenya.
In the 1800s, French missionaries transported a distant relative of the original wild coffees of Ethiopia, back from the Isle of Bourbon to the shores of Mombasa in Kenya. To this day, it is widely seen that the Bourbon varieties introduced back then are related to most of the coffee varietals found today in Kenya.
As early as 1922, we saw the formation of the Scott agricultural laboratories, which sort to create new coffee varietals that could withstand droughts. The most famous of their creations is the SL28 varietal, which comes from the Tanganyika drought-resistant varietal. This plant can handle water stress and go without hydration for extended periods of time while still producing fruit, due to its deep seeded roots.
Coffee production in Kenya is dominated by five main varietals; SL28, SL34, K7, Ruiru 11 and Batian. A far cry from the varietal names we see coming from other origins, Kenya’s coffee-growing landscape became dominated by researchers battling the harsh environmental conditions found in the East African country. Kenya
We have recently landed our Kenyan coffee for the year. If you are interested in getting your hands on some exceptional Kenyan lots, please do not hesitate to contact your Account Manager, or email us at info@langdoncoffee.com.au
Kenya Mugaga Kagumoini
Tasting Notes - Black Cherry, Mandarin, Lime
The Mugaga Farmer's Cooperative Society is located in Nyeri County the hub of coffee production and trading in the area. With roughly 1,570 farmers, the coop includes 5 processing mills; Kagumoini, Kiamabara, Kieni, Gathuga and Gatina.
They regularly organise training for coop members, along with assisting in overseeing processing methods and analysing parchment samples, to ensure quality practices and finished product.
In Kagumoini, cherries are handpicked, pulped and fermented without water for roughly 12-24 hours. Once fermented, the cherries are then soaked overnight, before being laid out on raised beds for between 10 to 15 days. Grown at approximately 1600masl, this coffee produces delicious fruity notes of Black Cherry, Mandarin and Lime.
Kenya Murue Ngurueri
Tasting Notes - Plum, Red Grape, Black Cherry
Built up of a collection of over 1000 small holdings farmers in the Embu County, the Murue Coop has invested in four mills; Kianyangi, Kavutiri, Ngurueri and Gituara.
A vast majority of the local farmers contributing to this cooperative society plant SL34 as their main varietal. In this particular coffee that is harvested and processed by the Murue Coop, SL34, SL28, Batian and Ruiru 11 varietals have been used. This fully washed varietal is processed around 1700masl, to produce a clean cup with notes of Plum, Red Grape and Black Cherry.
Kenya Thiririka Ndundu
Tasting Notes - Blackberry, Black Tea, Toffee
The Thiririka Farmer's Cooperative Society has three different factories located in Kiganjo, Githembe and Ndundu, all of which are in the Kiambu County. The Coop is committed to community development, and has engaged agronomists to assist their farmers to increase productivity and quality.
At 1600masl, the cherries are hand-picked, pulped and fermented overnight. This particular lot is washed and dried for between 15 to 21 days on raised sun beds, resulting in notes of Blackberry, Black Tea and the sweetness of Brown Sugar.
Kenya Rungeto Kii
Tasting Notes - Stone Fruit, Citrus, Brown Sugar
The Kii Mill was opened in 1995 and in 1997, the Rungeto Farmers Cooperative Society was formed in the Kirinyaga region. Today, the Cooperative is located at the foot of Mount Kenya, and has 850 members. Being a very fertile area and located between 1600 to 1800masl, it was the perfect location for this Coop. To become more sustainable, the washing station reuses the water, and encourages their farmers to use their coffee pulp as fertiliser on their coffee trees. This fully washed Arabica varietal has notes of Stone Fruits, Citrus and Brown Sugar.
