Kenya Muinami Ruiru

Grown at 1,900 meters in Kenya’s Cherangani Hills, Muinami Estate is a 26 acre farm founded by Stephen Nendela. The estate focuses on precision processing and traceability, exploring how different fermentation methods can shape the character of Kenyan coffee.

This lot uses extended fermentation, allowing naturally occurring microorganisms more time to break down sugars in the coffee cherries and influence flavor development. The result is a lively, fruit forward cup with juicy honeydew and watermelon, bright citrus, and the sweet, pastry like character of cherry turnover. As the cup develops, malty fermentation notes with Grape Nuts, graham cracker, and buttery buttermilk biscuit.

Expect a bright, juicy coffee with layers of fruit sweetness, and a subtle malty finish. It is a great example of how thoughtful processing can bring out both the playful fruit character and the deeper complexity of Kenyan coffee.

Process: Washed, extended fermentation

Tastes Like: " honeydew / buttermilk biscuit / cherry"