Regular price ¥2,200
Unit price per
Flavor Notes
Orange, Brown sugar, Plum, Cherry, Pink grapefruit, Smooth
Beans
CWS: Miiri Coffee Factory
Society: Iria-ini Farmers Cooperative Society
Area: Nyeri
Altitude: 1,800m
Varietal:SL28,SL34
Processing: Washed
Roast Level
Light roast
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My first encounter with lightly roasted Kenyan coffee left a lasting impression on me. I still remember the uniquely vibrant acidity and aroma that felt unlike coffees from any other origin. Kenya is well known for retaining its distinctive character even when roasted darker, but this time we chose a light roast to highlight the delicate and vivid flavors that this Miiri coffee has to offer.
＜Miiri Coffee Factory＞
Miiri Coffee Factory is located approximately 3 km from the town of Karatina, overlooking Mount Kenya. Coffee was first introduced to this fertile red soil before Kenya gained independence. Since then, coffee cultivation has continued to thrive, and today coffees from Nyeri County are widely celebrated for their beautifully balanced profile, characterized by vibrant acidity and fruity sweetness.
In the area surrounding Miiri Coffee Factory, coffee cherries mature slowly. The cherries grow dense and heavy with high sugar content, producing beans that are firm and resistant to cracking during processing. This slow maturation is made possible by the unique terroir of the region, along with favorable natural conditions such as consistent temperatures throughout the year and stable annual rainfall.
The Iria-ini Farmers Cooperative Society, which supplies coffee cherries to Miiri Coffee Factory, consists of approximately 150 female farmers and 300 male farmers. Together, they harvest up to 100 tons of coffee cherries each year.
After harvest, the cherries are transported to the wet mill where they are first carefully hand-sorted to remove defects. They are then further sorted according to ripeness. After pulping to remove the fruit, the beans are thoroughly washed in channels to remove the mucilage layer from the surface. The coffee is then spread on African beds and dried slowly for 15–20 days. Until export preparation begins, the coffee is carefully stored in parchment to protect quality.
＜Roast & Flavor Profile＞
This coffee was roasted lightly to highlight its bright and elegant character. During roasting, we applied steady heat in the early stage while keeping the total roast time relatively short. In the later stages, we gradually reduced the heat while closely monitoring the bean temperature, aroma, and expansion to achieve a beautifully balanced cup.
When ground, the coffee releases fresh, sweet aromas reminiscent of citrus and plum. While hot, you can enjoy vibrant notes of orange and pink grapefruit, accompanied by hints of cherry and cassis-like fruitiness. As the coffee cools, the flavor gradually transforms into softer, sweeter impressions reminiscent of black tea and brown sugar, with a delicate floral finish.
Rather than an intense “classic Kenya” profile, this coffee offers a more refined and gentle expression.
＜Serving Suggestions＞
Enjoy it hot and black to fully experience its bright and delicate character. It also works wonderfully as an iced coffee, where its juicy qualities become even more pronounced.
For pairing, I especially recommend berry-based pastries such as strawberry desserts. The coffee’s acidity and lingering finish beautifully complement berry flavors, creating an excellent pairing.