Kenya Murarandia AA COOP Washed

Kenya AA Murarandia

Murarandia Factory is in Murang'a County, the birthplace of the Kikuyu community. The factory operates in Kenya’s central region under the Murarandia Farmers' Cooperative Society. The co-op also encompasseses Gatuya and Kahuro factories. It is managed by an elected board and a Secretary Manager, with seasonal workers brought in during peak harvest.

Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. This coffee was grown in red, loamy soil at 1,600 to 1,800masl, slowly ripening at the high altitude in cool temperatures. The dominant varieties are SL-28 and SL-34, with small amounts of Ruiru 11.

Washed Kenyan Coffee Beans

The coffee harvesting and processing in Kenya begins with careful monitoring of cherry ripeness, ensuring only fully red cherries are handpicked in the early morning and transported to the wet mill. In the afternoon, harvested cherries are spread out on a patio, where underripes, overripes, and foreign objects are sorted out before being funneled into the pulping station.

Clean water helps move the cherries through the pulping house, where their outer fruit is removed, and the beans are separated by density. Floating beans are skimmed off while denser beans move into fermentation tanks overnight. The next day, the wet mill manager assesses whether the sticky mucilage has broken down enough before washing the beans thoroughly.

Once cleaned, the beans flow into washing channels, where wooden shunts separate the denser, higher-quality beans from the lighter ones. Finally, the beans are carefully sun-dried on raised tables under strict supervision, covered and turned when necessary, and monitored until they reach the ideal 10-12% moisture content before being bagged for transport to the dry mill.

COFFEE INFORMATION