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Coffee region

The Murang’a region is located at the foothills of Mount Kenya, close to the Nyeri region. The fertile volcanic loam soil of Mount Kenya provides ample nutrients for coffee growth.

The area experiences two rainy seasons each year, with typical rainfall occurring in March-April and November-December. The abundant precipitation throughout the year means coffee trees rarely require artificial irrigation. The region has two harvest seasons: the main harvest from April to June and the fly crop from October to December.

There are multiple coffee processing factories in the Murang’a region. In principle, coffee farmers can choose the one nearest to them. Due to Kenya’s green bean sales model, processing factories that can sell beans at higher prices tend to be more favored by farmers.

In 1978, Mrs. Rakeli Njeri Njoroge and five other family members jointly established the Kirinyaga Estate, covering an area of 39.5 acres.

The coffee at Kirinyaga Estate grows on the slopes of the Aberdare Mountains in the central highlands of Kenya, south of the equator. At an altitude of approximately 1680-1850 meters, the estate cultivates the SL28 and SL34 coffee varieties. In addition to coffee, the estate also grows tea and bananas.

In Kenya, coffee cherries are typically processed at washing stations affiliated with cooperatives. In contrast, Kirinyaga Estate owns its own processing facility, ensuring that the coffee produced here comes solely from a single farm, rather than being a blend of cherries purchased from smallholders around the station.

Processing method

Green bean grade

As early as the 1930s, the Kenyan government commissioned the newly established Scott Labs to screen varieties suitable for the country. After numbering and evaluating 42 initial candidate varieties, SL-28 and SL-34 were ultimately selected. The former is derived from Bourbon, while SL-34 originates from Typica; the two are not part of the same series.

The original goal of selecting SL28 was to produce coffee beans in large quantities that combined high quality with resistance to pests and diseases. In some regions, the selection focused primarily on high yield and disease resistance, without considering cup quality.

Thanks to its Bourbon heritage, although the yield of SL28 did not meet expectations, its copper-colored leaves and bean shape resembling broad beans deliver excellent sweetness, balance, and complex, diverse flavors, along with notable citrus and dark plum characteristics.

Roast curve

Agtron bean surface color value: 65.5, bean core color value: 74.0