From source to sip
The story behind your next cup.
Extended fermentation at the Mahiga Factory transforms already exceptional cherry into a cup that showcases why Nyeri County sets the standard for Kenyan coffee.
Mount Kenya's southern slopes have produced exceptional coffee for over a century, but Nyeri County distinguishes itself through obsessive attention to quality at every stage. Smallholder farmers here typically cultivate less than two acres each, allowing for selective harvesting that ensures only ripe cherry reaches the washing station.
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The Coffee Story
The SourceWhere altitude meets volcanic mineral richness
Mount Kenya's southern slopes have produced exceptional coffee for over a century, but Nyeri County distinguishes itself through obsessive attention to quality at every stage. Smallholder farmers here typically cultivate less than two acres each, allowing for selective harvesting that ensures only ripe cherry reaches the washing station.
The Mahiga Factory sits in the Mumwe area of Nyeri, drawing cherry from roughly 400 members whose farms climb mountainsides between 1,700 and 1,890 meters above sea level. The factory operates under the Othaya Farmers Cooperative Society, one of Kenya's larger societies. Red volcanic soils rich in phosphorus and potassium feed SL28 and SL34 trees, varieties selected by Kenyan research institutes for cup quality. Cool nights and warm days during the growing season concentrate sugars and develop the complex acids that make this region famous. You can read more about why high-altitude coffee tends to express such clarity.
The CraftDouble washed: patience produces clarity
The double fermentation process begins immediately after depulping, when coffee ferments under water for about 12 hours. After the first wash, the parchment ferments under fresh water again for another 12 to 36 hours, followed by an extended clean-water soak. Operators monitor closely, because over-fermentation ruins coffee as surely as under-fermentation leaves it flat. Double fermentation remains rare in Kenya and correlates strongly with cleanliness and clarity in the cup. Learn how this compares to other processing methods .
This extended process amplifies the fruit character and acidity that define Kenyan coffee while keeping the cup remarkably clean. We roast it to City+, a level that preserves the berry brightness and floral lift rather than masking them. The result is labor-intensive work that requires expertise and constant attention, but the cup quality justifies every extra hour.
The CupLayered brightness that evolves with temperature
Blackcurrant dominates the first impression, backed by Meyer lemon acidity that feels bright without turning sharp. Red grape sweetness balances the citrus while honey undertones add depth. The medium body carries these flavors cleanly, letting each note express itself rather than blending into generic fruitiness. As the cup cools, subtle floral characteristics emerge between the berry and citrus layers.
