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Kenya Embu Mwira AB 肯亞 恩布 姆維拉處理廠 AB

Quantity: 225g

Chamomile. Cranberry. Grapefruit. Red Currant.

Variety SL28、SL34
Producer Mwira Factory
Region Embu
Roast Level Light Roast

About this coffee :

Kimaratia 農民合作社成立於1995年;今天,合作社經營著 3 個獨立的工廠(Gachika、Gitare 和 Gichuka)。大約 2,200 名成員屬於合作社,其中大約 750 名交付給 Gichuka 工廠。

Gichuka 處理廠的處理遵循嚴格的質量驅動方法。所有的咖啡果都經過精心挑選,並在同一天送到工廠,在那裡進行細緻的分類。稱重和記錄後,交付的重量和農民身份被記錄在文員的登記冊中,並將櫻桃放入料斗進行製漿。只有在收到足夠數量的咖啡果後,才會開始去果皮。

咖啡果去皮後被運送到工廠的發酵桶之一,根據當時的環境溫度,它們將在那裡發酵 12 到 48 小時。在此之後,咖啡被徹底清洗以去除所有粘液痕跡,在此期間將對其進行分級。

然後將咖啡豆送到工廠抬高的干燥床上晾乾,或者在循環水下浸泡長達 24 小時,這取決於工廠的床上是否有空間(在旺季期間,通常會有積壓)。咖啡會在 2 到 3 週的過程中在這裡慢慢變乾,在此期間,它會定期翻轉並在一天中最熱的時候蓋上蓋子。


This AB lot was produced by numerous smallholder farmers, all of whom are members of the Central Ngandori Farmers Co-Operative Society (FCS) delivering to Mwiria Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located north of the town of Mutunduri, in Kenya’s Embu County.

Mwiria is one of three factories operated by the FCS (the other two are Kiini and Karuriri). The society has over 3,000 members in total and is one of the highest-producing groups in the county. The advantageous position of Mwiria Factory certainly helps. It is located at the base of Mt. Kenya, with amazing views on a clear day, perfect soil and microclimate for high quality production and valuable access to the famous Rupingazi River for water. The River was formed when Mt. Kenya was still an active volcano and is characterized by hard deep black volcanic rock and cool clean water flowing from Mt. Kenya.

The washing station serves the towns of Kirigi, Kiini, Mukangu and Kathangari, among others. Members are all smallholders with around a hectare or less of land. Coffee is usually grown on only a small part of the ‘shamba’ (farm), and farmers grow other crops such as carrot, banana and fruit to help support and feed their families.

Mwiria gets its name from a very large, very old indigenous tree that used to exist on the factory grounds. During colonial times, Mau Mau freedom fighters dug a huge hole inside this tree so that it could serve as a shelter and a hideout from their colonial opponents. During the grand opening of Mwiria factory, which was conducted by Jomo Kenyatta (the first president of Kenya and a freedom fighter, himself), Kenyatta named the factory ‘Mwiria’ or ‘Huge’ in Kikuyu.

Processing at the Mwiria wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold). Any rejected coffee will have to be taken home again, and the farmer will need to find a place to dry it (often a tarp in the yard) to be delivered only at the end of season as low quality ‘Mbuni’ – natural process coffee that earns a very low price. Thus, farmer members are incentivised to only pick and deliver the ripest cherry that they can.

After being weighed and logged, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory’s beds (during the peak of the season, there is often a backlog). The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.

This washed coffee has everything we love in Kenyan coffee. Classic notes of red currant & cranberry fruity notes, finish with a soothing chamomile floral finish. A lovely coffee to enjoy by the end of the day or a sunny weekend afternoon.

Brewing Recipe : 

Brewing ratio 1 : 16
Ground coffee 22g
Total water 360ml
Water temperature 97ºc
Brew time 2.30-300 minutes
Roast Date 11th of January  一月十一號