• Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH
  • Kenya Kiawamururu NH

Kenya Kiawamururu NH

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CHINESE PLUM WINE | BLUEBERRY YOGURT | SWEET & JUICY |

Origin

Origin – Kenya
Region – Nyeri County
Producer - Kiawamururu Coffee Factory
Washing Station - Kiawamururu Washing Station
Variety – Batian, SL-28, SL-34, Ruiru 11
Processing – Natural
Altitude – 1700 - 1850m
Crop year - 2026
Cupping Score – 88
•OMNI ROAST•

Description

Kiawamururu Natural is a relatively rare Kenyan natural-process coffee.
Compared with the classic washed Kiawamururu, the natural process brings more sweetness and fruit intensity while preserving the vibrant Kenyan acidity

Kiawamururu Coffee Factory is part of the Rumukia Farmers’ Cooperative Society in Mukurwe-ini, Nyeri County, serving about 1,000 smallholder farmers. The factory sits at 1,700–1,850 meters above sea level, on the fertile, red volcanic soils characteristic of Kenya’s central highlands.

Producers cultivate SL28, SL34, Batian, and Ruiru 11. The region experiences moderate rainfall (1,600–1,700 mm annually) and wide diurnal temperature variation, encouraging slow cherry maturation and dense bean development.

Sustainability

The Rumukia Cooperative provides agronomy training, promotes soil conservation, and runs an education fund for members’ children. Tree-planting and water management initiatives support long-term environmental resilience.


Processing

Natural processing at Kiawamururu Washing Station follows the traditional Ethiopian-style dry process, adapted to Kenya's climate and quality standards. Since Kenyan factories are primarily built for washed coffees, natural lots are produced in small volumes with careful selection and monitoring.
Step 1. Cherry selection
Only fully ripe, deep-red cherries are hand-picked by smallholder farmers. Unripe, overripe, or damaged cherries are removed before processing.
Step 2. Sorting
At the washing station, cherries are hand-sorted again. Some producers also use flotation tanks—healthy, dense cherries sink, while low-density "floaters" are removed.
Step 3. Drying on raised beds
Unlike washed processing, the skin and fruit remain intact.
The whole cherries are spread in a thin layer on African raised beds, where they:
- dry under the sun for approximately 20–30 days (depending on weather),
- are turned several times a day for even drying,
- are covered during the hottest midday hours to prevent overheating,
- protected at night or during rain with plastic sheets or moved under cover to avoid moisture uptake.
The goal is to reduce the moisture content gradually to about 10–12%.
Step 4. Resting
Once dry, the cherries are stored for several weeks in a well-ventilated warehouse. This resting period allows moisture to stabilize throughout the beans before milling.
Step 5. Dry milling
After resting, the dried fruit and parchment are mechanically removed. The beans are then:
cleaned,
sorted by size and density,
and finally hand-sorted to remove defects.