African coffees are generally quite floral and sweet, so if you like this profile, this type of coffee is for you. We will change the coffee each 3 months approximately, but the floral and sweet profile stays the same in all our Carthage coffees.
| Origin |
Mutheru AA, Kenya
|
| Process |
Washed |
| Variety |
SL28, SL34, Ruiru 11 + Batian |
| Tasting notes |
Cherry, Hibiscus, Raspberry |
African coffees are generally quite floral and sweet, so if you like this profile, this type of coffee is for you. We will change the coffee each 3 months approximately, but the floral and sweet profile stays the same in all our Carthage coffees.
| Origin |
Mutheru AA, Kenya
|
| Process |
Washed |
| Variety |
SL28, SL34, Ruiru 11 + Batian |
| Tasting notes |
Cherry, Hibiscus, Raspberry |
Factory
This coffee comes from smallholder farmers delivering their cherries to Mutheru Factory, located in Murang’a County on the slopes of the Aberdare Ranges in Kenya. Around 550 farmers, members of the Kariua Farmers Cooperative Society, contribute to this lot, each managing an average of 250 coffee trees.
At the factory, cherries are carefully hand-sorted to remove defects before processing begins. Mutheru operates under Kenya’s high-quality standards, ensuring consistency and clarity in every batch through meticulous post-harvest practices.
Process and Variety
Grown at high altitudes ranging from 1,750 to 1,850 meters above sea level, in rich volcanic soils, this coffee benefits from slow cherry maturation, enhancing its complexity and depth.
This lot features a combination of traditional and modern Kenyan varieties: SL28 and SL34, known for their deep root systems and exceptional cup quality, alongside Ruiru 11 and Batian, valued for their disease resistance and productivity.
Processed using the fully washed method, the cherries are pulped and fermented for 12 to 24 hours, depending on the climate. After fermentation, the coffee is washed through grading channels and soaked in clean water for around 24 hours to enhance quality and stability. The parchment is then dried on raised beds or solar dryers for 7 to 21 days, with careful monitoring to preserve its integrity.