Kenya Kirimahiga Washed
ROAST: Light
ORIGIN: Murang’a, Kenya
NOTES: Vanilla Cream, Blackcurrant, Blackberry, Honey
Kirimahiga – A Classic Kenyan Powerhouse with Big Sweetness
This lot from Kirimahiga Coffee Factory delivers everything we love about Kenyan coffee: intense sweetness, layered acidity, and big, dynamic flavor. Grown on small 1-2 hectare farms in the Mathioya District of Central Province, this coffee benefits from volcanic soils, high elevation, and meticulous processing.
With its vibrant berry aromatics, juicy mouthfeel, and crisp malic-citric balance, Kirimahiga is a bold start to Kenya’s harvest season—and one of the most compelling offerings from the region.
The Story Behind Kirimahiga – High Altitude Precision from Mathioya
Kirimahiga Coffee Factory was founded in 1998 and currently receives cherry from 781 smallholders farming in the Mathioya community. The farms lie at 1,700 meters above sea level between Mount Kenya and Lake Naivasha, where red volcanic soil, stable temperatures (18–25°C), and a bimodal rainfall pattern support two annual crops.
✅ 100% Hand-Picked Cherry – Only ripe fruit makes the cut
✅ Fresh Stream Water – Clean, local water from the Kananahu stream
✅ Sustainable Practices – Recirculated water & careful waste management
✅ Smallholder Lots – Grown on 1-2 hectare farms with deep community ties
The Washed Process – Clean, Crisp & Sweet
This washed lot undergoes a traditional Kenyan fermentation and drying process that emphasizes clarity and complexity:
✅ Step 1: Selective Picking – Ripe cherries are hand-harvested and hand-sorted
✅ Step 2: Pulping & Fermentation – Cherries are pulped and fermented for 16–18 hours in tanks to remove mucilage
✅ Step 3: Washing & Grading – Beans are washed, graded, and rinsed with clean water
✅ Step 4: Drying – Parchment is dried on raised African beds for 13–14 days, then hulled and sorted
The result is a coffee with striking clarity, syrupy body, and a balance of juicy acidity and smooth sweetness.
Flavor Profile – Sweet, Juicy & Full of Dimension 🍇🍯🌼
☕ Aroma: Deeply sweet with notes of orange blossom, cherry, and cassis
☕ First Sip: Blackberry and dark honey lead the way
☕ Body: Round, full and structured, with citric acidity
☕ Finish: Long, clean, and complex with layered sweetness and fruit
Origin & Process
📍 Region: Murang’a, Kenya
🌿 Altitude: 1,700m
🌍 Process: Washed – 16–18 Hour Fermentation & Raised Bed Drying
🌱 Varieties: SL28, SL34, Ruiru 11
A Hopeful Future for Mathioya’s Farmers
Despite challenges like youth migration and limited educational access, the farmers of Mathioya remain dedicated to coffee as a generational livelihood. With continued support and quality-focused production, coffees like this offer hope for the future of Kenya’s rural coffee communities.
Ideal for Fans of Juicy, High-Acidity Coffees
Whether you’re pulling espresso or dialing in your V60, Kirimahiga shines with a sweet, citrusy punch and deep berry character. It's an invigorating start to Kenya's season and a standout selection for lovers of bold, clean coffees.
ROAST: Light
ORIGIN: Murang’a, Kenya
NOTES: Vanilla Cream, Blackcurrant, Blackberry, Honey
Kirimahiga – A Classic Kenyan Powerhouse with Big Sweetness
This lot from Kirimahiga Coffee Factory delivers everything we love about Kenyan coffee: intense sweetness, layered acidity, and big, dynamic flavor. Grown on small 1-2 hectare farms in the Mathioya District of Central Province, this coffee benefits from volcanic soils, high elevation, and meticulous processing.
With its vibrant berry aromatics, juicy mouthfeel, and crisp malic-citric balance, Kirimahiga is a bold start to Kenya’s harvest season—and one of the most compelling offerings from the region.
The Story Behind Kirimahiga – High Altitude Precision from Mathioya
Kirimahiga Coffee Factory was founded in 1998 and currently receives cherry from 781 smallholders farming in the Mathioya community. The farms lie at 1,700 meters above sea level between Mount Kenya and Lake Naivasha, where red volcanic soil, stable temperatures (18–25°C), and a bimodal rainfall pattern support two annual crops.
✅ 100% Hand-Picked Cherry – Only ripe fruit makes the cut
✅ Fresh Stream Water – Clean, local water from the Kananahu stream
✅ Sustainable Practices – Recirculated water & careful waste management
✅ Smallholder Lots – Grown on 1-2 hectare farms with deep community ties
The Washed Process – Clean, Crisp & Sweet
This washed lot undergoes a traditional Kenyan fermentation and drying process that emphasizes clarity and complexity:
✅ Step 1: Selective Picking – Ripe cherries are hand-harvested and hand-sorted
✅ Step 2: Pulping & Fermentation – Cherries are pulped and fermented for 16–18 hours in tanks to remove mucilage
✅ Step 3: Washing & Grading – Beans are washed, graded, and rinsed with clean water
✅ Step 4: Drying – Parchment is dried on raised African beds for 13–14 days, then hulled and sorted
The result is a coffee with striking clarity, syrupy body, and a balance of juicy acidity and smooth sweetness.
Flavor Profile – Sweet, Juicy & Full of Dimension 🍇🍯🌼
☕ Aroma: Deeply sweet with notes of orange blossom, cherry, and cassis
☕ First Sip: Blackberry and dark honey lead the way
☕ Body: Round, full and structured, with citric acidity
☕ Finish: Long, clean, and complex with layered sweetness and fruit
Origin & Process
📍 Region: Murang’a, Kenya
🌿 Altitude: 1,700m
🌍 Process: Washed – 16–18 Hour Fermentation & Raised Bed Drying
🌱 Varieties: SL28, SL34, Ruiru 11
A Hopeful Future for Mathioya’s Farmers
Despite challenges like youth migration and limited educational access, the farmers of Mathioya remain dedicated to coffee as a generational livelihood. With continued support and quality-focused production, coffees like this offer hope for the future of Kenya’s rural coffee communities.
Ideal for Fans of Juicy, High-Acidity Coffees
Whether you’re pulling espresso or dialing in your V60, Kirimahiga shines with a sweet, citrusy punch and deep berry character. It's an invigorating start to Kenya's season and a standout selection for lovers of bold, clean coffees.
ROAST: Light
ORIGIN: Murang’a, Kenya
NOTES: Vanilla Cream, Blackcurrant, Blackberry, Honey
Kirimahiga – A Classic Kenyan Powerhouse with Big Sweetness
This lot from Kirimahiga Coffee Factory delivers everything we love about Kenyan coffee: intense sweetness, layered acidity, and big, dynamic flavor. Grown on small 1-2 hectare farms in the Mathioya District of Central Province, this coffee benefits from volcanic soils, high elevation, and meticulous processing.
With its vibrant berry aromatics, juicy mouthfeel, and crisp malic-citric balance, Kirimahiga is a bold start to Kenya’s harvest season—and one of the most compelling offerings from the region.
The Story Behind Kirimahiga – High Altitude Precision from Mathioya
Kirimahiga Coffee Factory was founded in 1998 and currently receives cherry from 781 smallholders farming in the Mathioya community. The farms lie at 1,700 meters above sea level between Mount Kenya and Lake Naivasha, where red volcanic soil, stable temperatures (18–25°C), and a bimodal rainfall pattern support two annual crops.
✅ 100% Hand-Picked Cherry – Only ripe fruit makes the cut
✅ Fresh Stream Water – Clean, local water from the Kananahu stream
✅ Sustainable Practices – Recirculated water & careful waste management
✅ Smallholder Lots – Grown on 1-2 hectare farms with deep community ties
The Washed Process – Clean, Crisp & Sweet
This washed lot undergoes a traditional Kenyan fermentation and drying process that emphasizes clarity and complexity:
✅ Step 1: Selective Picking – Ripe cherries are hand-harvested and hand-sorted
✅ Step 2: Pulping & Fermentation – Cherries are pulped and fermented for 16–18 hours in tanks to remove mucilage
✅ Step 3: Washing & Grading – Beans are washed, graded, and rinsed with clean water
✅ Step 4: Drying – Parchment is dried on raised African beds for 13–14 days, then hulled and sorted
The result is a coffee with striking clarity, syrupy body, and a balance of juicy acidity and smooth sweetness.
Flavor Profile – Sweet, Juicy & Full of Dimension 🍇🍯🌼
☕ Aroma: Deeply sweet with notes of orange blossom, cherry, and cassis
☕ First Sip: Blackberry and dark honey lead the way
☕ Body: Round, full and structured, with citric acidity
☕ Finish: Long, clean, and complex with layered sweetness and fruit
Origin & Process
📍 Region: Murang’a, Kenya
🌿 Altitude: 1,700m
🌍 Process: Washed – 16–18 Hour Fermentation & Raised Bed Drying
🌱 Varieties: SL28, SL34, Ruiru 11
A Hopeful Future for Mathioya’s Farmers
Despite challenges like youth migration and limited educational access, the farmers of Mathioya remain dedicated to coffee as a generational livelihood. With continued support and quality-focused production, coffees like this offer hope for the future of Kenya’s rural coffee communities.
Ideal for Fans of Juicy, High-Acidity Coffees
Whether you’re pulling espresso or dialing in your V60, Kirimahiga shines with a sweet, citrusy punch and deep berry character. It's an invigorating start to Kenya's season and a standout selection for lovers of bold, clean coffees.
ROAST: Light
ORIGIN: Murang’a, Kenya
NOTES: Vanilla Cream, Blackcurrant, Blackberry, Honey
Kirimahiga – A Classic Kenyan Powerhouse with Big Sweetness
This lot from Kirimahiga Coffee Factory delivers everything we love about Kenyan coffee: intense sweetness, layered acidity, and big, dynamic flavor. Grown on small 1-2 hectare farms in the Mathioya District of Central Province, this coffee benefits from volcanic soils, high elevation, and meticulous processing.
With its vibrant berry aromatics, juicy mouthfeel, and crisp malic-citric balance, Kirimahiga is a bold start to Kenya’s harvest season—and one of the most compelling offerings from the region.
The Story Behind Kirimahiga – High Altitude Precision from Mathioya
Kirimahiga Coffee Factory was founded in 1998 and currently receives cherry from 781 smallholders farming in the Mathioya community. The farms lie at 1,700 meters above sea level between Mount Kenya and Lake Naivasha, where red volcanic soil, stable temperatures (18–25°C), and a bimodal rainfall pattern support two annual crops.
✅ 100% Hand-Picked Cherry – Only ripe fruit makes the cut
✅ Fresh Stream Water – Clean, local water from the Kananahu stream
✅ Sustainable Practices – Recirculated water & careful waste management
✅ Smallholder Lots – Grown on 1-2 hectare farms with deep community ties
The Washed Process – Clean, Crisp & Sweet
This washed lot undergoes a traditional Kenyan fermentation and drying process that emphasizes clarity and complexity:
✅ Step 1: Selective Picking – Ripe cherries are hand-harvested and hand-sorted
✅ Step 2: Pulping & Fermentation – Cherries are pulped and fermented for 16–18 hours in tanks to remove mucilage
✅ Step 3: Washing & Grading – Beans are washed, graded, and rinsed with clean water
✅ Step 4: Drying – Parchment is dried on raised African beds for 13–14 days, then hulled and sorted
The result is a coffee with striking clarity, syrupy body, and a balance of juicy acidity and smooth sweetness.
Flavor Profile – Sweet, Juicy & Full of Dimension 🍇🍯🌼
☕ Aroma: Deeply sweet with notes of orange blossom, cherry, and cassis
☕ First Sip: Blackberry and dark honey lead the way
☕ Body: Round, full and structured, with citric acidity
☕ Finish: Long, clean, and complex with layered sweetness and fruit
Origin & Process
📍 Region: Murang’a, Kenya
🌿 Altitude: 1,700m
🌍 Process: Washed – 16–18 Hour Fermentation & Raised Bed Drying
🌱 Varieties: SL28, SL34, Ruiru 11
A Hopeful Future for Mathioya’s Farmers
Despite challenges like youth migration and limited educational access, the farmers of Mathioya remain dedicated to coffee as a generational livelihood. With continued support and quality-focused production, coffees like this offer hope for the future of Kenya’s rural coffee communities.
Ideal for Fans of Juicy, High-Acidity Coffees
Whether you’re pulling espresso or dialing in your V60, Kirimahiga shines with a sweet, citrusy punch and deep berry character. It's an invigorating start to Kenya's season and a standout selection for lovers of bold, clean coffees.