Kenya – Kiamutuira

ORIGIN

Kenya – Kiamutuira

Kiamutuira was established in 1996 and is part of the Mutira Cooperative Society, which has supported Kenyan coffee producers since 1951. The station is located on the edge of the Mt. Kenya forest and benefits from rich biodiversity, rolling hills, and fertile volcanic loam soils. This area offers ideal conditions for coffee cultivation and supports varieties such as SL28, SL34, and Batian.

The cooperative represents around 600 small-scale farmers, each cultivating approximately 0.1 hectares. Women are strongly represented among the members, underscoring the important role they play in the local Kikuyu farming community. In addition to coffee, tea is also grown in the region, contributing to agricultural diversity and healthy soil.

The harvest takes place from October through December. During this period, ripe coffee cherries are carefully delivered to the washing station, where quality-focused processing produces clean, consistent lots that reflect the character of the region.

Here's how we brew this coffee!

The perfect espresso recipe depends on many factors: machine, grinder, water, filter basket, beans, etc. At our bar in The Hague, we usually start with this recipe:

19 grams of coffee for an output of 45 grams of espresso (a double espresso).

We start with a shot time of 25 seconds.