KENYA Mtaro

From Mtaro Estate, in Kiambu county, this coffee represents one of the most complete and refined expressions of contemporary Kenyan coffee. The estate, owned by Kofinaf Co. Ltd. and technically managed by Coffee Management Services (CMS), lies in the foothills of the Aberdare range, in an area of deep, fertile soils of volcanic origin (Kikuyu loam), with an excellent capacity to retain water and nutrients.

The lot combines emblematic Kenyan varieties (SL-28, SL-34, Ruiru 11, Batian and K7) and is processed using the natural method, with extremely precise control at every stage. After hand-picking and sorting, the cherries go through a water-efficient mechanical siphoning system, followed by controlled fermentations (8–12 h), soaking (8 h) and carefully monitored drying over 7 to 14 days. The aim is to preserve the cleanliness of the bean and its characteristic bluish-green colour, avoiding any rewetting or over-fermentation.

In the cup, this coffee shows a highly intense fruity, enzymatic fragrance, with clear notes of pineapple and orange, accompanied by honey, a base of caramel, butter and chocolate, and an elegant spiced, winey background. The acidity is honeyed and perfectly integrated, the body silky and enveloping, and the balance outstanding. The finish is long, tropical and sweet, with a complex structure that evolves with every sip.

Selected by NOKORA Specialty Coffee, this coffee is without doubt among the finest lots we have worked with. For us, it is the best Kenyan coffee we have worked with to date and is part of our Top 10: a coffee for those seeking depth, precision and a high-level sensory experience.