Kenya

Kenyan Muthithi

SGD$17.00
SGD$7.00

When grown at medium to high altitudes (SL varieties grow best at 700 m.a.s.l. and above) these plants ripen slowly and fully, creating high-quality, full-bodied coffees with good acidity and nutty, fruity flavours. “The cup is so full-bodied, you can feel it right away,” he continues. “If we would have come up with a more resistant SL cultivar, [the Kenyan coffee sector] would have been on a completely different level.”

ORIGIN COUNTRY:
Kenya
Region:
Farm:
Farmer:
masl:
Notes:
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Intensity
10
Very Soft
Soft
Medium
Strong
Very Strong

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Muthithi is a central province of Muranga county located in Kenya. Its coffee industry is formed by over 1,200 farmers, who constitute the Muthithi Farmer Cooperative Society. Each member owns a small farm of between 0.5-2 hectares. The farms are situated along the Aberdare Mountain range on which coffees are grown on nutrient-rich red volcanic soil; the climate keeps the vegetation cool and well-respirated, thus producing the juicy and superior coffee flavours. 

On average, the coffee farms are found on altitudes ranging from 1,550 - 1,800 metres above sea level. Common coffee varietals include: SL34, SL28 and Batian. Kenyan coffee goes through the “Kenya Washed” process - a fully wash-process with an additional soak that lasts from 12-72 hours. Kenyan coffee has medium-to-full body, pleasant acidity, sweet flavours of milk chocolate and sugar cane, and fruity aromas.

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The rich text element allows you to create and format headings, paragraphs, blockquotes, images, and video all in one place instead of having to add and format them individually. Just double-click and easily create content.

Static and dynamic content editing

A rich text element can be used with static or dynamic content. For static content, just drop it into any page and begin editing. For dynamic content, add a rich text field to any collection and then connect a rich text element to that field in the settings panel. Voila!

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Beans
Kenyan Muthithi
SCA
84
Price :
SGD$17.00
Origin
Kenya
Varietal
SL34

When grown at medium to high altitudes (SL varieties grow best at 700 m.a.s.l. and above) these plants ripen slowly and fully, creating high-quality, full-bodied coffees with good acidity and nutty, fruity flavours. “The cup is so full-bodied, you can feel it right away,” he continues. “If we would have come up with a more resistant SL cultivar, [the Kenyan coffee sector] would have been on a completely different level.”

Kenya is reputable for producing some of the highest quality and best tasting coffee in the world today. Although the country does grow both Arabica and Robusta, Arabica accounts for more than 99% of its total coffee production and has therefore resulted in high demand from across the globe. It is estimated that there are 32 provinces and 6 million Kenyans who are involved the country’s coffee production.

The majority of Kenya’s coffee is grown on deep volcanic soils with an elevation ranging from 1,400 to 2,000 meters above sea level (MASL). The temperatures range between 15 and 24 degrees celsius. Kenya has two harvest seasons: April to June and October to December. Most of Kenya’s coffee are wet-processed while only about 10% are dry-processed. High-quality Kenyan coffee is clean and crisp, well balanced in taste, acidity, mouthfeel, and aftertaste. Certain notes include lemony citrus, wine, blackberry tones.

Despite being a neighbour to Ethiopia, coffee was only first introduced to Kenya in 1893 by Brazillian missionaries who imported the Bourbon coffee varietal. It was first grown at Bura in Taita Hills and subsequently in Kibwezi and Kikuyu. Even though the locals were allowed to grow their own crops (limited amount) after British colonialism in the 1960s, all coffee had to be centrally processed and marketed. The best coffee would be exported while leaving only the poorest quality for the locals. Hence, many generations of Kenyans did not even know that they produced some of the world’s best coffee.

- Mount Kenya regions: Murang’a, Kirinyaga, Nyeri, Thika, and Kiambu - Rift Valley: Nandi Hills - Western Kenya regions: Bungoma and Mt Elgon - Eastern regions: Embu, Meru, and Machakos

Kenyan Muthithi
region
Farm
Farmer
MURANGA
Muthithi Farmer Cooperative Society
Members of Muthithi Farmer Cooperative Society

Muthithi is a central province of Muranga county located in Kenya. Its coffee industry is formed by over 1,200 farmers, who constitute the Muthithi Farmer Cooperative Society. Each member owns a small farm of between 0.5-2 hectares. The farms are situated along the Aberdare Mountain range on which coffees are grown on nutrient-rich red volcanic soil; the climate keeps the vegetation cool and well-respirated, thus producing the juicy and superior coffee flavours. 

On average, the coffee farms are found on altitudes ranging from 1,550 - 1,800 metres above sea level. Common coffee varietals include: SL34, SL28 and Batian. Kenyan coffee goes through the “Kenya Washed” process - a fully wash-process with an additional soak that lasts from 12-72 hours. Kenyan coffee has medium-to-full body, pleasant acidity, sweet flavours of milk chocolate and sugar cane, and fruity aromas.

SL34
Parent X
Bourbon
Parent Y
Typica
Leinage Description

SL34 was originally selected in Kenya the late 1930s at the Scott Agricultural Laboratories (for more on Scott Labs, see SL28). Individual tree selections made at the Scott Laboratories in Kenya during the 1935-1939 period were prefixed “SL.” SL34 was selected from a single tree on the Loresho Estate in Kabete, Kenya since research at the Scott Laboratories was often conducted in cooperation with local, private estate owners. The tree was labeled “French Mission.”

French missionaries known as Spiritans established a mission in 1893 at Bura (Taita Hills, Kenya), in which Bourbon coffee seeds originating from La Réunion island were planted. The seedlings from Bura were brought to another French Mission in Saint Austin (near Nairobi) in 1899, and from there seeds were distributed to settlers willing to grow coffee. This is the origin of so-called French Mission coffee.

Varietal Description

SL34 is a coffee which produces remarkable cup-quality and it is mostly found in Kenya. It’s coffee plant has high yield, it is tall, it’s leaf tips are dark bronze and it has a large bean size. SL34 adapts to high altitude areas with good rainfall and benefits from the rich and acidic soil in Kenyan’s highlands. However, despite its outstanding taste profile, this varietal is highly susceptible to the coffee berry disease, coffee leaf rust and pest.

SL34 coffee exhibits the following traits in its taste profile:

  • Rich, full body
  • Pleasantly sweet acidity
  • Fruity and floral aroma
  • Flavour notes: lemon, blackberry, honey, chocolatey

Tasting Notes

Milk Chocolate

Sugar Cane