Coffee · Kenya
Kathare
Mutira Cooperative Society
This lot is sold out. Write to us and we will suggest alternatives with a similar profile.
- Dark chocolate
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- Caramel
- Blackberry
- Yarrow
Lot data
- Origin
- Kenya
- Region
- Kirinyaga
- Station / farm
- Mutitu Coffee Factory
- Producer
- Mutira Farmers Cooperative Society
- Altitude
- 1600–1750 masl
- Variety
- SL 28, SL 34, Batian
- Process
- Washed
- Harvest
- February 2026
- Grade
- AA
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 24 to 48 hours, until the mucilage lets go.
- 04Washing and soakingWashed in water channels and rested for about 24 hours in clean water.
- 05DryingOn raised African beds, 8 to 14 days, turned often until 10–12% moisture.
At origin
The producer, the origin and the washing station
Producer and station
Kathare is processed at the Mutitu station of the Mutira cooperative, built in 1963 for small producers. Only ripe cherries are picked by hand, and the coffee follows Kenya’s traditional fully washed method.
The region
Kirinyaga is Kenya’s third-largest coffee region and lies next to Mount Kenya. Its cool temperatures slow ripening and give very clean cups. 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.