Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
When “Third Wave” Specialty Coffee took root in North America, Kenyan coffees were immediate favorites, commanding some of the highest premiums on the market. The country’s microclimates are so ideal and varied that even the colder areas produce exceptional coffees; areas such as the Western Rift Valley’s Cherengany Hills, where the Muinami Estate is located.
The estate is owned and operated by Stephen Nendela Muinami, who converted his family’s sugarcane production into a coffee farm in 2015. Since then, Stephen has expanded the estate, divided the stepped terraces by variety, and continued to produce outstanding microlots. The cooler, dry climate and cover of Acacia shade trees is also ideal for specialized processing methods that require stable temperature and humidity.
This Ruiru and Batian variety lot is a perfect example of Kenyan terroir and precise anaerobic processing, with layers of grapefruit, blood orange, strawberry, and green tea.
When “Third Wave” Specialty Coffee took root in North America, Kenyan coffees were immediate favorites, commanding some of the highest premiums on the market. The country’s microclimates are so ideal and varied that even the colder areas produce exceptional coffees; areas such as the Western Rift Valley’s Cherengany Hills, where the Muinami Estate is located.
The estate is owned and operated by Stephen Nendela Muinami, who converted his family’s sugarcane production into a coffee farm in 2015. Since then, Stephen has expanded the estate, divided the stepped terraces by variety, and continued to produce outstanding microlots. The cooler, dry climate and cover of Acacia shade trees is also ideal for specialized processing methods that require stable temperature and humidity.
This Ruiru and Batian variety lot is a perfect example of Kenyan terroir and precise anaerobic processing, with layers of grapefruit, blood orange, strawberry, and green tea.