Mahiga — Washed
Mahiga — Washed
| Notes: | Blackberry, Lemon Curd, Tomato, Toffee Butter |
| Origin: | Nyeri, Kenya |
| Process: | Washed |
| Varietal: | SL28, SL34 |
| Altitude: | 1700-1900masl |
| Sourced from: | And Sons |
| Rest: | 4-6 Weeks |
In the cup
The cup opens with blackberry and a hint of vine tomato. As it cools, lemon curd emerges, bringing a tart acidity to the fore. A sweet toffee-butter finish develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.
About the bean
Located in the Nyeri region, Mahiga factory works with 400 dedicated farmers who harvest and deliver cherries to the centre for processing, with an annual intake of around 130,000 kilos. Kenyan coffees are sold competitively on quality, and Nyeri consistently commands some of the highest average prices each year, with the region's coffee regarded as among the country's finest.
