About this coffee
ORIGIN
Kenya – Kiamutuira
Kiamutuira was established in 1996 and is part of the Mutira Cooperative Society, which since 1951 has supported Kenyan coffee producers. The station is located at the edge of the Mt. Kenya forest and benefits from a rich biodiversity, rolling hills, and fertile volcanic soils. This area offers ideal conditions for coffee cultivation and supports varieties such as SL28, SL34, and Batian.
The cooperative represents around 600 smallholder farmers who each cultivate about 0.1 hectares. Within the member base, there is a strong representation of women, underscoring their important role within the local Kikuyu-farming community. In addition to coffee, tea is also cultivated in the region, contributing to agricultural diversity and maintaining a healthy soil.
Harvest takes place from October to December. During this period, ripe coffee cherries are carefully delivered to the washing station, where quality-oriented processing ensures clean, consistent batches that reflect the region's character.
We roast this coffee!
A recipe for the perfect espresso is dependent on many factors: the machine, grind, water, filter basket, beans, etc. In our bar in The Hague, we usually start with this recipe:
19 grams of coffee for an output of 45 grams of espresso (double espresso).
We start with a flow time of 25 seconds.
