Discovery Bundle – Nyeri & Embu
We continue our exploration of Kenya's coffee-growing regions. Following our releases from Kiambu (Thiririka AA, Ruera PB) and Kirinyaga (Inoi Kianderi AA), we now move around the slopes of Mount Kenya with two new coffees: Mutheka Kiandu AA #009 from Nyeri and Kithungururu AB #100 from Embu.
Bundled together, they offer an opportunity to explore how two neighboring origins can produce distinctly different cup profiles. While both coffees display the vibrant acidity, sweetness and clarity for which Kenyan coffees are celebrated, each reflects the character of its own growing environment. Mutheka Kiandu AA combines notes of blackcurrant, dried mango and black tea, while Kithungururu AB presents a more floral expression with hibiscus, rosehip, red plum and blackcurrant juice.
Mutheka Kiandu AA #009
Région / Region: Nyeri
Producteur / Producer: Mutheka Farmers Cooperative Society
Variété / Variety: SL-28, SL-34, Geisha, Batian, Ruiru 11
Récolte / Harvest: 2026
Traitement / Process: Lavé / Washed
The Mutheka Factory, part of the Kiandu Farmers Cooperative Society, is located at 1,810 meters above sea level on the slopes of Mount Kenya in Nyeri. This region is widely regarded as one of Kenya's most celebrated coffee origins, producing coffees known for their intensity, complexity, and concentration of flavor.
The factory receives cherries from local smallholders, many farming only a few hundred coffee trees alongside crops such as maize, bananas, and beans. Through agronomic training and ongoing support programs, farmers are encouraged to continuously improve quality and productivity.
After harvest, ripe cherries are delivered to the washing station, pulped, and fermented overnight before being washed, soaked, and dried on raised beds for 7 to 15 days, depending on weather conditions.
Kithungururu AB #100
Région / Region: Embu
Producteur / Producer: Kithungururu Factory
Variété / Variety: Ruiru 11, SL-28, SL-34, Batian
Récolte / Harvest: 2026
Traitement / Process: Lavé / Washed
The Kithungururu Factory is located in Embu County at approximately 1,600 meters above sea level on red volcanic soils. Operated by the Kithungururu Farmers' Cooperative Society, it works with local smallholders growing traditional Kenyan varieties alongside newer disease-resistant selections.
Farmers receive ongoing support through training programs and field visits focused on cultivation practices, quality improvement, and farm sustainability. The cooperative also promotes environmental stewardship through tree-planting initiatives and responsible wastewater management.
After careful hand-sorting, cherries are pulped, fermented for 16–24 hours, washed, soaked in clean water, and dried on raised beds for 12 to 21 days.