Kenya

Mukurweini AA

A heavy brown sugar sweetness is perfectly balanced with a complex acidity, with both classic Kenyan blackcurrant and crisp apple character.

Expect notes of:

Blackcurrant

Red Apple

Brown Sugar

Mukurweini AA

Another fresh Kenyan for this year, we’ve been excited about Mukurweini since the first samples hit our cupping table around 6 months ago. A classic Kenyan profile, with the characteristic phosphoric blackcurrant acidity present, along with fresh apple qualities, and a dense syrupy sweetness. This is a slightly strange lot when compared to a normal Kenyan co-operative produced lot. In the place of thousands of smallholder farmers, this lot is grown by only 20 small estates located throughout the Mukurweini area, working together under the name ‘Mukurweini Farmers’. These farmers rely on coffee as their primary cash crop, alongside some small plots of tea. They had their coffee processed at the Kahawa Bora factory, about 80 km south of Mukurweini town, right on the border between Muranga and Kiambu counties. A project by exporter Kenyacof, Kahawa Bora translates as ‘excellent coffee’. The factory aims to work with these kind of medium-sized farmers, with lands larger than the average co-operative farmer. This leads to greater ease of quality control and forward progress; it is easier to keep track of and give advice on the farming practices of 20 farmers than the thousands that deliver to most co-operatives. It also leads to slightly higher levels of traceability, for example we can tell you this lot is 80% SL28 and 34, 15% Ruiru 11 and 5% Batian.

The Cooperative system in Kenya

Kenya operates on a system similar to its neighbour Ethiopia, where small-holder farmers are often part of cooperatives, delivering their harvested cherries to wet mills owned by the cooperative to be processed. In Kenya, these wet mills are more often referred to as factories, and many cooperatives own several within a small region, keeping the distance from farm to mill down. The cooperative pays a price to each farmer for their cherries, depending on the quality and quantity they delivered to the mill, and on the price they receive from green coffee buyers for the processed product. Cooperatives often employ a mill manager, a very important role, as they are ultimately responsible for the quality of the mill’s output. Their stewardship of coffee fermentation is a huge factor, but the quality of raw cherries arriving at the mill is also important to control. Careful sorting during fermentation stages can help, but often managers will reject damaged or unripe cherries before they even enter the mill. Many cooperatives also pool their resources to provide support to their members, such as visits from agronomists, and low interest loans for investment in farms.

Kenya’s traditional washed process is a big factor in the unique character of Kenyan coffees. The cherries are first depulped mechanically, as soon as they arrive at the factory. The cherries should arrive for depulping as soon as possible after picking, hence why cooperatives make a great effort to have factories located close to concentrations of smallholders. After depulping, the seeds are covered in a layer of sticky fruity pulp, or mucilage. The mucilage is fermented in large tanks for between 12 and 24 hours, breaking it down to a point that it can be thoroughly ‘washed’ from the seeds, using long washing channels. Then, before drying, the cherries are taken to another set of fermentation tanks, and fermented again under water, normally for a shorter time, between 10 and 12 hours. This ‘double soak’ is popular in Kenya, and is useful not only for enhancing the cleanliness and intensity of the final cup, but also as a second opportunity to sort for lower density floating seeds, as these are often of lower quality, or from unripe cherries. This attention to detail is the reason Kenyan coffees are so consistently of very high quality, and why they carry a price premium above many other producing countries.

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.

Read more

Technical
Data

Producer Kahawa Bora
Region Nyeri
Altitude 1600-2000 masl
Varietal SL28, SL34, Batian
Process Washed
Harvest November 2018

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.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

Kr. 139,00

QTY:
A heavy brown sugar sweetness is perfectly balanced with a complex acidity, with both classic Kenyan blackcurrant and crisp apple character.

Expect notes of:

Blackcurrant

Red Apple

Brown Sugar

Mukurweini AA

Another fresh Kenyan for this year, we’ve been excited about Mukurweini since the first samples hit our cupping table around 6 months ago. A classic Kenyan profile, with the characteristic phosphoric blackcurrant acidity present, along with fresh apple qualities, and a dense syrupy sweetness. This is a slightly strange lot when compared to a normal Kenyan co-operative produced lot. In the place of thousands of smallholder farmers, this lot is grown by only 20 small estates located throughout the Mukurweini area, working together under the name ‘Mukurweini Farmers’. These farmers rely on coffee as their primary cash crop, alongside some small plots of tea. They had their coffee processed at the Kahawa Bora factory, about 80 km south of Mukurweini town, right on the border between Muranga and Kiambu counties. A project by exporter Kenyacof, Kahawa Bora translates as ‘excellent coffee’. The factory aims to work with these kind of medium-sized farmers, with lands larger than the average co-operative farmer. This leads to greater ease of quality control and forward progress; it is easier to keep track of and give advice on the farming practices of 20 farmers than the thousands that deliver to most co-operatives. It also leads to slightly higher levels of traceability, for example we can tell you this lot is 80% SL28 and 34, 15% Ruiru 11 and 5% Batian.

The Cooperative system in Kenya

Kenya operates on a system similar to its neighbour Ethiopia, where small-holder farmers are often part of cooperatives, delivering their harvested cherries to wet mills owned by the cooperative to be processed. In Kenya, these wet mills are more often referred to as factories, and many cooperatives own several within a small region, keeping the distance from farm to mill down. The cooperative pays a price to each farmer for their cherries, depending on the quality and quantity they delivered to the mill, and on the price they receive from green coffee buyers for the processed product. Cooperatives often employ a mill manager, a very important role, as they are ultimately responsible for the quality of the mill’s output. Their stewardship of coffee fermentation is a huge factor, but the quality of raw cherries arriving at the mill is also important to control. Careful sorting during fermentation stages can help, but often managers will reject damaged or unripe cherries before they even enter the mill. Many cooperatives also pool their resources to provide support to their members, such as visits from agronomists, and low interest loans for investment in farms.

Kenya’s traditional washed process is a big factor in the unique character of Kenyan coffees. The cherries are first depulped mechanically, as soon as they arrive at the factory. The cherries should arrive for depulping as soon as possible after picking, hence why cooperatives make a great effort to have factories located close to concentrations of smallholders. After depulping, the seeds are covered in a layer of sticky fruity pulp, or mucilage. The mucilage is fermented in large tanks for between 12 and 24 hours, breaking it down to a point that it can be thoroughly ‘washed’ from the seeds, using long washing channels. Then, before drying, the cherries are taken to another set of fermentation tanks, and fermented again under water, normally for a shorter time, between 10 and 12 hours. This ‘double soak’ is popular in Kenya, and is useful not only for enhancing the cleanliness and intensity of the final cup, but also as a second opportunity to sort for lower density floating seeds, as these are often of lower quality, or from unripe cherries. This attention to detail is the reason Kenyan coffees are so consistently of very high quality, and why they carry a price premium above many other producing countries.

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.

Read more

Technical
Data

Producer Kahawa Bora
Region Nyeri
Altitude 1600-2000 masl
Varietal SL28, SL34, Batian
Process Washed
Harvest November 2018

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.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.