Kenya AA Murage

We typically see top grades as separated lots from various 'factories' as they are locally referred to. But Murage is a single farm. Murage Estate is a family farm that was founded in the early 1940s. It was originally a mixed-use farm - growing vegetables, raising chickens, and keeping a few dairy cows.  In the 1980s, the founders modernized some of the equipment and focused more on crop rotation and sustainable practices. In the 1990's another generation of the family took over. By then, the farm had grown, incorporating new technologies and expanding crop selection.  Now, another generation is  blending tradition with innovation - using data-driven techniques, ecofriendly practices to keep the farm thriving in a changing world. Though methods have evolved, it is still about family, hard work, and a deep love for coffee farming.

Kenya has a unique double soak washing process. Washed coffee is distinguished by the clarity of the flavors and attributes that it can achieve. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying. During wet processing, the pulp is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed following fermentation by washing.  The method and supervision of fermentation can make or break a coffee's final outcome. These coffee cherries were hand sorted by the farmers before they went into production. After their skins were removed the coffee was put into fermentation tanks where it was stored at least overnight, then washed, soaked and spread on drying tables. Once on the tables frequent turning is required until the coffee reaches the desired moisture level of 11-12%. Lastly the coffee, in its parchment parchment gets stored to rest until delivery to the dry mill.

This lot is comprised mainly of SL-28, a Bourbon derivative, with some Ruiru 11. SL-28 was developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor and wine-like acidity.

• Farm: Murage Estate
• Farm size: 10 hectares
• District: Kirinyaga County
• Division: Karia
• Altitude:  1800 meters
• Coffee Variety: Mostly SL28, Ruiru 11
• Shade Trees:  Gravellea, Macadamia
• Soil:  Red volcanic
• Processing: Washed, double soak