Central offices
Production facilities
Training centre
Address: 10 Kyprou St, Moschato, Athens, Greece, 18346
Tel: +30 216 800 4940
Email: info@coffeelab.gr
ORIGIN: Kenya
REGION: Muranga, Kirinyaga
FARM:
MILLS: Marumi, Gachami and Kianjege factories
EXPORTER:
ALTITUDE: 1800-1950 m.
GRADING: AB +
PROCESS: Double fermentation
VARIETY: SL
CUPPING NOTES: Clear, lively acidity, blackberries, creamy body, lasting aftertaste.
About your grower
Cupping characteristics
Cup score: 85+
Zahabu is a mixture of different mill lots, carefully selected to fit the taste profile we are seeking.
In this sense, Zahabu is not a place or a mill, but a standard of quality in terms of the taste profile the coffee should have.
“Zahabu” means “Gold” in Swahili.
All the beans are processed according to the Kenyan method which is double fermentation: the beans are fermented, washed, fermented and washed again for a second time.
This helps bring out the fruity profile of Kenyan coffee, which we all love.
The area is covered in red volcanic soil, which is ideal for the trees.
Our own official production process
The production process of our unique origin coffees emphasizes and evaluates the characteristics of our terroir. Only coffee that is grown within the official demarcated area and that follows the production process rules of the regulatory board, may have the Muranga seal of guaranteed origin and quality.
The production on agricultural land must be located within the demarcated area of the unique origin coffee
Minimum altitude 1700m up to 2200m
Arabica is the official kind
Minimum quality 80pts based on SCAA methodology
The use of proper practices and respect of Kenyan law
Batches of coffee should only be stored at recognised associations
Only the official coffee bags (packaging) must be used. They are identifiable by the seal of guaranteed origin and quality
**terroir= In theory, terroir is an umbrella term that combines all the different factors that influence wine: the impact of the climate, soil, topography, humidity, rainfall, sunshine, soil chemicals but also human intervention on the cultivation of grapes, when this is done in a traditional way which is respectful of the ecosystem.