Kenya Mumwe Mahiga Double Fermented & Double Washed CJ1542

This is a semi-traditional washed coffee from Nyeri, Kenya, produced by members of the Mahiga Factory and Othaya Cooperative Society. 

The flavor profile is uncommonly delicate for Kenyan coffees, with sweet soft citrus notes like lime, lemon, and grapefruit and hints of black tea and honey. 

Our roasters found the coffee’s delicate flavors can benefit from a slightly gentler approach than the usual high-heat we expect for Kenyan coffees. 

When brewed, our team found delightfully bright and sweet cups at a coarser-than normal grind for pour-overs, and suggest that it will make a fantastic single-origin espresso. 

Tasting Notes: Pomegranate, plum, lime, orange blossom, vanilla, sweet

Kenya Mumwe Mahiga Double Fermented and Double Washed CJ1542
Info: Mount Kenya’s high elevations, volcanic soil, and lush forest edges produce some of the country’s most celebrated coffees-and Mahiga Factory is a standout among them. Located in Nyeri, Kenya’s premier coffee region, Mahiga is part of the respected Othaya Farmers Cooperative Society, representing 14,000+ smallholders across 19 factories. Mahiga itself has 400 active farmers and is known for exceptionally clean, balanced coffees. Under the leadership of chairman Newton Mugai, the cooperative works with Kenya Cooperative Coffee Exporters (KCCE) to secure better returns for farmers by managing more of the value chain. Mahiga’s processing is meticulous, featuring rare double fermentation, extended soaking, and careful density sorting-methods that showcase the clarity, brightness, and vibrant character Nyeri coffees are famous for. The result: one of the most refined and expressive Kenyan profiles of the year.
Tasting Notes: Pomegranate, plum, lime, orange blossom, vanilla, sweet
Varietal:SL28, SL34, Ruiru 11, and Batian
Region: Mumwe, Nyeri, Kenya
Altitude: 1700-1890 masl
Process: Double Fermented and Double Washed

This complex and uncommonly delicate Kenyan coffee hails from one of our perennial favorite cooperatives, Mahiga. Using an unconventional multi-stage fermentation and washing technique, we’ve come to expect excellence. For us, that almost always starts at the cupping table. High scores notwithstanding, the coffee also has a softness to it that’s unusual for our beloved Kenyas, so often known for blazing acidity and intense flavors. We noted floral fragrance in the cups, followed by an exceedingly sweet and gentle flavor led by soft citrus notes like lime, grapefruit, and lemon – unsurprisingly Kenya-esque flavors except for their subtlety. When brewed as a pour-over, Taylor picked up on a recipe that highlighted rose, hibiscus, and lemon. Our initial trial roasts of this coffee led us to the espresso machine, and we’re featuring it soon here on the bar at The Crown. Early production roasts yielded wonderfully sweet flavors of cantaloupe and brown sugar, with hints of floral essence and a cucumber-like freshness.