Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)*
Shipping Tuesday and Thursday
Raspberry
Passionfruit
Molasses
The Mwendi Wega factory is located near the town of Kerugoya, in the Kirinyaga region, but only around 10 km from the border with Nyeri. Kirinyaga lies on the southern slopes of Mount Kenya, in a tightly spaced group of regions famous for producing some of the highest quality coffee in Kenya. This coffee is grown by the small holder farmers of the Kerugoya Farmers Cooperative Society, most of whom grow coffee on plots of less than 0.5 hectares. The society was started recently, when a small group of farmers located just outside Kerugoya decided to pull their resources together and create their own small factory. The output of the factory is still quite small, but with a dedicated mill manager and ever increasing quality, the price fetched for the coffee is increasing. This lot consists of mainly SL28, along with a small amount of the disease resistant Batian and Ruiru 11 varieties. It is fermented using the traditional Kenyan double soaked process, a variant on the washed process which is popular in Kenya. This adds to the intensity of acidity and body that we so value in Kenyan coffee, here presenting itself as vivid notes of ripe blackcurrant, alongside a vibrant tropical fruit acidity.
Kenya and Ethiopia operate on similar systems, where small-holder farmers are often part of cooperatives, delivering their harvested cherries to wet mills owned by the cooperative to be processed. The cooperative then 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 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 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.
| Producer | Kerugoya |
| Region | Kirinyaga |
| Altitude | 1600-1800 masl |
| Varietals | SL-28 |
| Process | Washed |
| Harvest | January 2018 |
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.
High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.
You can brew our coffees any way you want it is just a matter of the right ratios.
Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)*
Shipping Tuesday and Thursday
Raspberry
Passionfruit
Molasses
The Mwendi Wega factory is located near the town of Kerugoya, in the Kirinyaga region, but only around 10 km from the border with Nyeri. Kirinyaga lies on the southern slopes of Mount Kenya, in a tightly spaced group of regions famous for producing some of the highest quality coffee in Kenya. This coffee is grown by the small holder farmers of the Kerugoya Farmers Cooperative Society, most of whom grow coffee on plots of less than 0.5 hectares. The society was started recently, when a small group of farmers located just outside Kerugoya decided to pull their resources together and create their own small factory. The output of the factory is still quite small, but with a dedicated mill manager and ever increasing quality, the price fetched for the coffee is increasing. This lot consists of mainly SL28, along with a small amount of the disease resistant Batian and Ruiru 11 varieties. It is fermented using the traditional Kenyan double soaked process, a variant on the washed process which is popular in Kenya. This adds to the intensity of acidity and body that we so value in Kenyan coffee, here presenting itself as vivid notes of ripe blackcurrant, alongside a vibrant tropical fruit acidity.
Kenya and Ethiopia operate on similar systems, where small-holder farmers are often part of cooperatives, delivering their harvested cherries to wet mills owned by the cooperative to be processed. The cooperative then 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 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 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.
| Producer | Kerugoya |
| Region | Kirinyaga |
| Altitude | 1600-1800 masl |
| Varietals | SL-28 |
| Process | Washed |
| Harvest | January 2018 |
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.
High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.
You can brew our coffees any way you want it is just a matter of the right ratios.
