THE STATION

Muthuaini is part of the Mutheka Farmers Cooperative Society (FCS) in Nyeri County, Kenya. The co-op spans 7 wet mills and nearly 5,000 smallholder farmers, each averaging about 200 trees.

Nyeri’s reputation speaks for itself: high elevation, volcanic soils rich in minerals, cool nights, and steady water sources from Mt. Kenya and the Aberdares. Perfect terroir for coffees with clarity and structure.

THE CUP

Tangerine acidity · Tart cherry · Dried rose · Sugarcane

THE PROCESS

Formed in 2004 after splitting from the larger Tetu FCS, Mutheka includes factories such as Chorong’i, Kaiguri, and Muthuaini. Farmers deliver ripe cherries to Muthuaini, where they are hand-sorted, depulped, and fermented for 24 hours. After rinsing, parchment is dried on raised beds for 2–3 weeks until moisture stabilizes at 10–12%. The coffee then rests in perforated bins before milling and export.

Kenya’s cooperative model ensures transparency: farmers vote on representation, marketing, and profit allocation, keeping production community-driven.

Flavour Notes: Blackcurrant, Raspberry, Grapefruit, Brown Sugar

200g

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.