Kenya Muiri Estate
Muiri Estate, a 443-acre farm with 216 acres of planted coffee, it is a local family and management team.
The estate is named after an African tree species, the Prunus Africana or “muiri” in the local Kikuyu language. Muiri has over 150,000 coffee trees in production and 94,000 old and new-growth trees for shade throughout the property. Estates of this size with no mechanization for harvesting require massive amounts of labor, and Muiri has developed not only a cottage community for its staff, but has also donated enough of its own land for 1,000 families to grow beans, a common household staple in Kenya. The property uses a dam to gather fresh water for fermentation, which is then re-used for moving cherry through the pulper before placing it in seepage pits for filtration.
Muiri is organic certified. This is not to be overlooked, particularly in Kenya whose delicate cultivars, smallholder-dominant system, ageing trees, and climate change leave very little room to reduce fertilizer and pesticide use, as a matter of survival for hundreds of thousands. Muiri’s formidable resources, however, are being used in the right direction. They have been certified since 2008 and continuing to raise and process beautiful coffees using wholly organic inputs and canopy management.
Roasted lighter to keep the nuanced flavor of Key lime, Honeydew Melon, Tamarind and Thyme, we recommend brewing at a slightly higher temperature; between 203-205 degrees, and at a 1/15 ratio in order to extract the full potential of the coffee. Check out our pour-over brew tutorial here.
Variety: SL28, SL34, Ruiru 11, and Batian
Altitude: 1550 masl
Coffee Grading: AA
Roast Level: Light