Flavor Profile Pomegranate, plum, lime, orange blossom, vanilla, sweet
Out of stock
400 producers organized around the Mahiga Factory
SL28, SL34, Ruiru 11, and Batian
Mumwe, Nyeri, Kenya
Fully washed and dried in the sun on raised beds
November - December
Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like six irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of these forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted.
Nyeri is perhaps the most well-known of these central counties. Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. Othaya Farmers Cooperative Society, the umbrella organization that includes Mahiga Factory, is one of Kenya’s larger societies, with 19 different factories and more than 14,000 farmer members across the southern Nyeri region. The Mahiga Factory has 400 members actively harvesting and delivering to the processing center. The factory’s total parchment output this past harvest was 152,000 kgs, meaning the average member of Mahiga is farming enough coffee fruit for roughly 11 30kg units of exportable green.
Mahiga Factory’s chairman is Newton Mugai, one of the founding directors of Kenya Cooperative Coffee Exporters (KCCE). KCCE is an historic organization of almost 4,000 individual cooperatives. The group was formed in 2009, with the express goal of managing marketing and exporting operations cooperatively (as opposed to contractually with third parties) and thereby increasing returns to farms. The economics of smallholder systems are consistently difficult everywhere in the world, and in Kenya in particular the number of individual margins sliced off an export price before payment reaches the actual farms is many, leaving only a small percentage to support coffee growth itself. And most often this arrives many months after harvest. KCCE, by managing more of the value chain itself, can capture a greater margin on behalf of the farms. Farmers belonging to Mahiga receive 55 shillings per kilogram of fresh cherry delivered to the factory, the equivalent of $1.40/lb of the green coffee price.
Kenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in nearby Muranga county) to its coffee. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water.
Mahiga typically ferments twice: once under water for 12 hours, and again under fresh water for another 12-36 hours, with a washing in between. Double fermentation is very rare in Kenya, and, based on our experience, the technique is strongly correlated with excellent cleanliness and clarity in the cup (Mahiga’s lots are some of the best and most balanced Kenyas we’ve tasted all year).
After fermentation is complete, the clean parchment soaks for 16 hours, again in fresh water, before it is sorted by density and brought to the tables to dry, which typically takes two weeks. After drying is complete the coffee is stored on site and eventually delivered to the Othaya dry mill for grading and a final density sort. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch.