Muranka Coffee Beans

The third wave of coffee has shattered the stereotypical perception of coffee as merely rich, bitter, and sweet. Instead, coffee should return to its authentic flavor—bright, fruity acidity with sweet and tangy notes.

Kenya, with its uniquely intense acidity, has captivated coffee lovers' palates. What about the flavor profile of Muranka coffee from Kenya’s coffee-growing regions? Does it possess the classic Kenyan berry notes?

The Muranka region is located at the foothills of Mount Kenya, close to the Nyeri growing area. Part of Murang’a County in the Central Province, this region is home to around 100,000 coffee farmers. The area experiences two rainy seasons per year, with typical rainfall occurring in March–April and November–December. With ample annual precipitation, coffee trees here rarely require artificial irrigation.

There are two main harvest seasons for green beans each year: the primary season runs from October to December, and the secondary season from June to August. The commonly grown varieties include Kenya’s well-known SL-28, SL-34, Ruiru 11, and Batian.

The coffee at Kerian Estate grows on the slopes of the Aberdare Mountains in Kenya’s central highlands, south of the equator. Planted at an altitude of approximately 1,680–1,850 meters, the estate cultivates the SL28 and SL34 coffee varieties. In addition to coffee, Kerian Estate also grows tea and bananas.

The Muranka region has multiple coffee processing facilities, which farmers can freely choose from, typically selecting the ones nearest to them. However, Kerian Estate has its own wet processing mill, allowing it to maintain full control over the quality of the processed beans. This also ensures that all coffee from this mill comes from a single farm, rather than being a blend of cherries purchased from surrounding smallholders.

The flavor profile of Kerian Estate Washed AA coffee beans includes black plum, cherry tomato, berries, nuts, and a cocoa aftertaste.