Muhito – Kenya | SL Variety Project | Process: Washed

Part of our SL variety separation project, this lot from Muhito washing station showcases a beautifully classic Kenyan profile—pomegranate brightness, floral hibiscus, and soft rose.

Process:

Cherries are hand-picked at peak ripeness, then meticulously hand-sorted to ensure only the highest quality fruit proceeds. After de-pulping, the coffee undergoes a 24-hour fermentation, followed by density sorting in washing channels to remove remaining defects. An overnight soak in fresh water adds clarity to the final cup. Drying takes place over 15 days on raised beds, with constant turning and hand-sorting for even, clean results.

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

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.