Level - Special Filter 

MATHARE-INI — Washed Kenya

Producer: Mathare-ini (Thanga-ini FCS)
Region: Murang’a, Kenya
Harvest: 2024/25
Altitude: 1600–1800 MASL
Varieties: SL-28, SL-34, Batian, Ruiru-11
Process: Washed

Tastes Like — yellow plum 🍑 • hibiscus flower 🌺 • honey 🍯

MEET THE PRODUCER

Mathare-ini Washing Station is part of the Thanga-ini Farmers Cooperative Society, located on the fertile volcanic slopes of the Aberdare range in Murang’a, Kenya. Over 900 smallholder farmers deliver their cherries to this station, each typically managing small 200–300-tree plots planted with classic Kenyan varieties like SL-28 and SL-34, alongside the more disease-resistant Batian and Ruiru-11.

The cooperative is known for its strong emphasis on agricultural training, quality control, and consistent processing practices—factors that have helped Mathare-ini earn a solid reputation among Kenya’s most reliable central-region producers.

TRUST THE PROCESS

This lot follows the traditional Kenyan Washed process, one of the most meticulous and quality-focused methods in the coffee world:

• Ripe cherries are hand-harvested and delivered to the station the same day.

• Cherries are visually sorted before depulping to remove underripes and defects.

• The coffee is fermented for 12–24 hours in tanks, duration determined by temperature and climate conditions.

• It is then washed through density-sorting channels, separating the highest-quality beans.

• After washing, the parchment undergoes a 24-hour soak, a hallmark of Kenyan processing that enhances clarity and floral acidity.

• Finally, the coffee is dried on raised beds for 7–15 days, with regular turning and careful monitoring, followed by a resting period before milling.

TAKE A SIP

This is a beautifully expressive Kenyan cup, balancing brightness, florality, and sweetness:

• Yellow plum brings juicy stonefruit vibrancy

• Hibiscus flower offers a floral, lightly tart lift

• Honey provides a smooth, rounded sweetness

A clean, lively, and elegant example of washed Kenyan coffee from a truly dedicated cooperative.

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 6-10 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 10). 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.