Coffee · Kenya
Kamuyu PB
Kamuyu Coffee Factory
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- Green tea
- Butter
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- Milk chocolate
Lot data
- Origin
- Kenya
- Region
- Nyeri · Tetu
- Station / farm
- Kamuyu Coffee Factory
- Producer
- Mutheka Farmers Cooperative Society
- Altitude
- 1675–1800 masl
- Variety
- Peaberry
- Process
- Washed
- Harvest
- February 2026
- Grade
- PB
Lab analysis
- Moisture
- 11,10 %
- Water activity
- 0,567
- Density
- 0,786
Cup profile
From cherry to cup
Process, step by step
- 01SelectionRipe cherries are hand-picked and sorted by flotation to remove defective fruit.
- 02PulpingThe skin is removed the same day the cherries are picked.
- 03FermentationIn tanks for about 48 hours, until the mucilage lets go.
- 04Washing and soakingWashed in water channels and rested 24 more hours in clean water (double fermentation).
- 05DryingOn raised African beds, 8 to 14 days, turned often until 10–12% moisture. Wastewater is directed to infiltration pits.
At origin
The producer, the origin and the washing station
Producer and station
Kamuyu Coffee Factory was founded in 1967 and the Mutheka cooperative was formed in 2004. It brings together around 600 growers on small family plots and uses double fermentation, which adds clarity in the cup. Peaberry is the single, round bean that is selected separately.
The region
Nyeri is Kenya’s second-largest coffee region, with more than 78,000 families living from coffee. Kenya has grown coffee since the late 19th century, between 1,500 and 2,200 m, on red, well-drained volcanic soils. The main harvest runs from October to February, with a second one from May to July, and around 60% of the coffee is produced through cooperatives.
Spec sheet
Shall we taste it?
We send samples with a spec sheet and traceability from farm to market.