Berry-forward and lively with a brisk, structured acidity. Jammy raspberry and stewed cherry drive the cup, while a bright clementine note adds clarity through the finish. Sweet, layered, and pleasantly energetic.
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Producer: Various small-holder producers - Muthunzuuni Farmers Society
Region: Machakos County, Kenya
Harvest: Fall 2025
Varietal(s): SL-28 and SL-34
Process: Fully Washed
Altitude: 1750 masl
Exporter: Dorman's Coffee
Importer: Opal Coffee
Agrton Gourmet Color: 106 (light)
Recommended Resting Time: 2-3 weeks
Nestled in the rolling hills of Machakos County, just southeast of Nairobi, the Muthunzuuni Coffee Factory and Farmers Society is producing coffees with remarkable complexity and depth.
Here in the highlands, where volcanic soil and cool mountain air create the perfect growing conditions, over a thousand smallholder farmers make up the Muthunzuuni Factory and Farmers Cooperative Society. Each farmer tends just a small plot of land—about half a hectare on average—but what they lack in size, they make up for in care, skill, and generations of knowledge.
On harvest days, the red, ripe SL28 and SL34 cherries are picked by hand in the early morning and delivered to the Muthunzuuni wet mill by afternoon. Upon arrival to the wet mill, the cherries are floated for density and defect sorting. After sorting, the cherries go through a two-step fermentation process—first dry for 12 to 18 hours, then underwater for another 12 to 18—to fully break down the mucilage and develop flavor clarity. This slow, deliberate process gently breaks down the mucilage and brings out the clarity, structure, and depth that Kenyan coffees are known for.
After fermentation, the coffee is washed clean and laid out on raised beds, where it dries under the sun for around two weeks—turned regularly to ensure even drying. Then it’s off to the dry mill, where any remaining imperfections are removed by hand and machine, and the green coffee is finally ready for export.
This intentionality in processing paired with high-quality varietals and a unique terroir results in a coffee with pleasing brightness, and tons of depth.
SL28 and SL34 are two of the most celebrated coffee varietals in Kenya, both developed by Scott Agricultural Laboratories in the 1930s through selective breeding.
SL28 is a Bourbon-type varietal, bred for its drought resistance and exceptional cup quality. It thrives at medium to high altitudes and remains one of the most prized varietals in East Africa, often associated with some of the region’s most distinctive and high-scoring coffees. While drought tolerant, it is susceptible to common coffee diseases like leaf rust and CBD (Coffee Berry Disease).
SL34, though often mistaken for a Bourbon-type due to its early classification as a French Mission coffee, is genetically a Typica-type varietal. It was selected from a single tree on the Lorosho Estate in Kabete. SL34 is well adapted to high altitudes with reliable rainfall and is known for both high yield and excellent cup quality. Like SL28, it’s also vulnerable to major coffee diseases despite its productivity.
Together, SL28 and SL34 form the backbone of Kenya’s reputation for bright, complex, and layered coffees.
Processing coffee in Kenya is refreshingly straightforward—and that’s a big part of why Kenyan coffees so clearly showcase their unique terroir and varietal character.
Nearly all Kenyan coffees undergo a fully washed process, starting the moment cherries arrive at the processing factory. First, cherries are carefully sorted and floated to separate the good from the bad—removing low-density, damaged, underripe, overripe, or otherwise defective cherries. The lower-quality fruit heads off to commodity-grade coffee, while the best cherries are processed separately.
Next, the good cherries are depulped and then go through a two-step fermentation: a dry mass fermentation in tanks for 12 to 18 hours, followed by another 12 to 18 hours submerged in clean water. After
Kenya is renowned worldwide for its high-quality coffee, a reputation built on nearly a century of dedication to excellence since the Kenyan government introduced the Coffee Act in the early 1930s. This long-standing focus on quality, combined with Kenya’s unique terroir, has helped establish its coffee as some of the best in the world.
The country’s major coffee-growing regions rest on a high plateau that benefits from ample year-round sunlight and well-defined rainy and dry seasons. The rich, red volcanic soil provides an ideal environment for growing healthy, vibrant coffee varietals.
Kenyan coffees are known for their bright acidity, balanced by a pronounced sweetness and a silky to syrupy body. Typical flavor profiles often include citrus and tropical fruits alongside berries, currants, and stone fruits—making these coffees a true pleasure to both roast and enjoy.
