Solana - Kenya

FARM HISTORY

Kamunyaka Wet Mill is part of the Iria-ini Farmers Cooperative Society in Nyeri County, representing more than 1,200 smallholder producers, including David Mwangi. The fertile volcanic soils around Mount Kenya, combined with the region's high elevation, create ideal conditions for coffee with vibrant acidity and clarity with the same qualities that shine through in our washed Kamunyaka release.

For this natural lot, ripe cherries are left whole and dried slowly on raised beds rather than being pulped first. The fruit stays in contact with the bean throughout drying, deepening the sweetness and body of the cup. It's a more labor-intensive process where cherries need regular turning and close monitoring to avoid over-fermentation but the result gives a different, richer read on the same Nyeri terroir behind our washed lot.

CypherED Profile

The natural-processed sibling to our washed Kamunyaka from the same farmers, same high-altitude Nyeri terroir, different finish. Left to dry slowly on the cherry instead of being pulped, this lot trades the washed version's bright mandarin clarity for honeycomb sweetness, ripe pineapple, and a rich blackberry finish.

Facts

Origin: Kenya - Region: Nyeri County, Tetu

Producer: David Mwangi - Altitude: 1,700 - 1,800 m

Varietal: SL28, Ruiru 11, Batian - Process: Natural