Farm facts

ORIGIN: Kenya REGION: Muranga, Kirinyaga FARM: MILLS: Marumi, Gachami and Kianjege factories EXPORTER: ALTITUDE: 1800-1950 m. RATING: AB + PROCEDURE: Double fermentation VARIETY: SL TASTE NOTES: Pure, lively acidity, blueberries, creamy body, lasting aftertaste.

About your grower

Cupping characteristics

Cup score: 85+

Zahabu is a mixture of different batches of mills, carefully selected to suit the taste profile we are looking for. In this sense, Zahabu is not a place or a mill, but a quality standard in terms of this profile should be coffee. “Zahabu” in Swahili means gold. All the granules are processed according to the Kenyan method, which is double fermentation: the granules are fermented, washed, fermented and washed again a second time. This helps to highlight the fruity profile of Kenya, which we all loved. The area is covered with red volcanic soil, which is ideal for trees.

Our official production process

The production process of the unique origin of coffees emphasizes and evaluates the characteristics of our terroir . Only coffees grown within the official demarcated area and following the rules of the production process set by our board of directors may have the stamp of guaranteed origin and quality of the Muranga area.

Farm production must be located within the delimited area of unique origin (cafes)

Minimum Altitude 1700m reaching up to 2200m.

Arabica is the official genre

Minimum quality 80pts based on SCAA methodology

The use of good practice and respect for the laws of Kenya.

Coffee batches should only be stored in recognized cooperatives

Only official coffee bags (packaging) marked with the stamp of guaranteed origin and quality should be used

** terroir = So in theory, terroir is an umbrella term that combines all the different factors that affect wine: the effect of climate, soil, topography, humidity, rainfall, sunshine, soil chemicals but also human intervention in the cultivation of the vineyard when it is done in a traditional way that respects the ecosystem.


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