Kenya Muhara AA (200g)
Muhara AA opens with inviting aromas of apricot and orange peel, followed by the rich character of stone fruits and jam. Its full, smooth body brings depth and balance to the cup, leading to a distinctive dry, winey finish that lingers pleasantly long after the last sip.
FARM: Muhara
The cooperative operates two washing stations, Magomano and Muthiga, where harvested coffee cherries are delivered for processing. At these stations, careful cherry selection plays an essential role in maintaining quality. Ripe cherries are sorted, pulped, fermented and washed, while water channels help separate the coffee according to density. The coffee is then dried on raised beds, where regular turning and protection from extreme sunlight help ensure even drying. Behind Muhara lies a cooperative production system built around careful processing, shared resources and the work of hundreds of farming families.
Kiambu is one of Kenya’s established coffee-growing regions, known for its fertile volcanic soils, elevated landscapes and seasonal rainfall. These conditions provide a favourable environment for Arabica cultivation, while the region’s highland climate influences the development and maturation of coffee cherries. The landscape, together with generations of agricultural knowledge, has helped make Kiambu an important part of Kenya’s specialty coffee heritage.
Muhara AA arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms.
Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.
About Muhara AA
PRODUCER:Muhara Farmers’ Cooperative Society
REGION:Gatundu, Kiambu, Central Kenya
ALTITUDE:1.500-1.700 m
PROCESS:Washed
ARRIVED IN:30kg Vacuum Sealed Boxes
VARIETIES:SL28, SL34, Ruiru 11
AROMA:Apricot, Orange Peel
FLAVOR:Stone Fruits, Jam
BODY:Full, Smooth
FINISH:Dry, Winey, Lingering
The coffee varieties associated with Muhara’s production include SL28 and SL34, two important cultivars in Kenya’s coffee history. Both were selected at Scott Agricultural Laboratories during the 1930s and became widely recognised for their exceptional cup-quality potential.
Alongside these traditional varieties, Ruiru 11 represents a more modern chapter of Kenyan coffee cultivation. Released in 1985, this compact hybrid was developed to offer improved productivity and resistance to major coffee diseases.
The AA designation refers primarily to bean size, rather than a guaranteed level of cup quality. In Kenya’s grading system, AA beans are among the larger screened coffee beans. While grading helps classify the physical characteristics of a coffee lot, its final flavour and quality depend on cultivation, processing and careful selection.
