Kiamutuira factory

Kiamutuira was founded in 1996 and serves the Mutira and Kanyekiini areas of Kirinyaga County, in the coffee lands on the southern flank of Mount Kenya. It supports roughly 600 smallholders, whose farms average under one hectare, and it belongs to Mutira Farmers Cooperative Society, established in 1951.

Cherry is picked by hand in the early morning during the main harvest from October to December, then delivered to the factory the same day. After an initial sort, the coffee is pulped, floated and graded by density before going into fermentation tanks overnight. Once washed, the parchment is dried on raised beds under regular monitoring. The volcanic soils and the 1,600 to 1,800 metre altitude are the reason SL28 and SL34 do so well here.

About K&B Kafferosteri

K&B is a small roastery in Laholm on the Swedish west coast, roasting specialty grade coffee with an emphasis on traceability and growing conditions. They run a compact range of single origins alongside a few house blends, and roast light for most of their filter lots.

Brewing it

Kenyan coffees at this altitude are dense and reward a slightly finer grind than a softer Latin American washed coffee. A good starting point for pour-over is 15 g to 250 g of water, brewed just off the boil, aiming for a total time around 2:45 to 3:15. Blackcurrant character comes through more clearly with a flat-bottom brewer and a fast-draining paper, so a setup like the Orea 01 suits it well. Grind consistency matters more than usual with acidity this bright, which is where a flat burr grinder such as the Option-O Lagom P80 earns its keep. Give the beans five to seven days off roast before the first brew.

Coffee details