Kenya

Mukurweini

A rather delicate Kenyan experience, with ripe raspberry joined by notes of black tea and lemon
  • The second year we have purchased coffee from the Mukurweini Farmers project.
  • Grown by a small group of 20 farmers organised by Sucafina Kenya
  • A more delicate cup than last year, with the classic ripe berry flavours joined by floral tea notes and a crisp citric acidity
  • Raspberry, Lemon and Black Tea
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.
Kr. 139,00



Expect notes of:

Raspberry, Lemon and Black Tea

About the coffee

Mukurweini

This is a slightly strange lot when compared to one produced by a large Kenyan co-operative. In the place of thousands of smallholder farmers, this lot is grown on 20 small estates located throughout the area around Mukurweini town, working together under the name ‘Mukurweini Farmers’. These farmers rely on coffee as their primary cash crop, alongside some small plots of tea. Each has been supported in creating their own small wet mill to process their own coffee before delivering it to the Kahawa Bora mill, about 80 km south of Mukurweini town, right on the border between Muranga and Kiambu counties. A project by exporter Kenyacof, recently renamed to Sucafina Kenya, Kahawa Bora translates as ‘excellent coffee’. The mill aims to work with these medium-sized farmers, with lands larger than the average co-operative farmer, but not quite a fully-fledged estate. This is rather exciting for traceability in Kenya, meaning smaller lots from individual plots of land can be processed and kept separate all the way to us. This also leads to greater ease of quality control and forward progress; it is far easier to keep track of and give advice on the farming practices of 20 farmers, rather than thousands. It has already led to higher levels of traceability for the Mukurweini farmers, for example we can tell you this lot is 80% SL28 and 34, 15% Ruiru 11 and 5% Batian. This lot is rather different from the one we purchased from this group last year, with a lower intensity of mouthfeel and acidity. Here we are finding a more delicate cup, with ripe raspberry flavours joined by floral tea notes and a crisp citric acidity.

Our coffees

Sharing coffee

When we choose to share a coffee, it’s because we feel it showcases clear character in the cup, the origin of which can be traced back through the coffee chain. We are inspired not only by sharing this carefully and deliberately created raw material, but by conveying how each step of the coffee’s journey has led to what you find in your cup, be it terroir, varietal, post-harvest processing, or something else entirely.

We roast with a gentle touch in order to unveil these characteristics with the highest level of clarity. Be it a dense, high-grown heirloom varietal from Ethiopia, or a lower-grown Bourbon from Brazil, we always aim for this same clarity, and write taste notes as an introduction as to what to expect from the raw material. We would expect higher acidity and a lower body from Ethiopia, so would use notes such as citrus fruits and tea to describe this. From Brazil, we are more likely to use notes such as chocolate and nuts; to convey the heavy, sweet character and pleasant dryness we expect from lower-grown coffees.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

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Technical
Data

Producer Kahawa Bora
Region Kirinyaga
Altitude 1600-2000 masl
Varietal SL28, SL34, Ruiru 11, Batian
Process Washed
Harvest December 2019

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress