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Kiawamururu 160,-

Tim's Notes

I am so glad to have some coffee from Kiawamururu again. Kiawamururu was one of the first wet mills I ever visited in Kenya over 10 years ago and also one of the first Kenyan coffees we bought direct from a cooperative in Kenya back in the days. I really love the delicate sweet fruity notes in this coffee and was very pleased to see how well the coffee was processed during my visit in December 2018. Daniel, the factory / wet mill manager, was telling me that although in general in Kenya there was a lot of problems with coffee berry disease and other coffee diseases during the 2018 crop year, the quality of the cherries delivered to the Kiawamururu wet mill was of better quality than in the 2017 crop. All I can say is that this year's crop tasted at least as good as last years crop which shows that the processing and drying is very consistent at this wet mill.



Flavour notes

Raspberries, red apples & rose hips.


Several smallholders farmers


December 2018




Nyeri, Kenya

Roast profile

Light roast

Growing conditions

1700 - 1800 masl

Wet mill



SL28, SL34, Ruiru 11 & Batian


The coffee is hand picked by the farmers and their families. After delivering the coffee to the wet mill the good coffee cherries are separated from the inferior ones. The cherries are de-pulped and graded by using a disc de-pulper that uses water and gravity to sort dense beans from less dense beans. The beans are dry fermented for about 12-16 hours over night before it is moved with clean water to a second tank where it gets fermented until the mucilage is dissolved. After fermentation the coffee is washed and graded in the morning before it gets dried on african elevated drying tables, where defect parchment coffee gets sorted out. The coffee is dried to a moisture between 10-12% and stored in conditioning bins before delivery to the dry mill. The coffee is vacuum packed before it is shipped to Norway.


More info

Kiawamururu is one of several wet mills organised under the Rumukia Farmers Cooperative Society. It is situated at around 1770 masl. where they receive and buy coffee cherries from the surrounding smallholder coffee farmers. There are about 750 active members who deliver cherries to the factory. The cooperative is striving to be as transparent as possible and has implemented a digital weighing system so that the farmers get an accurate receipt upon delivering their coffee cherries and the accounts are kept digitally. Based on the weight stated on the receipt the farmers then get paid a first payment for their coffee and a second payment once the coffee is sold in the market and the cooperative knows exactly what price they received for the coffee. The coffee can be sold in two ways in Kenya, one is through the weekly coffee auction and the other is direct to a roaster where the price is negotiated with the help of a marketing agent. The prices paid for the different outturns of coffee / lots get posted on the wet mill's notice board so that all the farmers can see what prices they received for their coffees. Mot of the members are still growing the traditional and tasty cultivars SL28 and some SL34, but there are some farmers who also have planted the more leaf rust resistant hybrids Ruiru 11 (with not the best quality) and the new Batian which in my experience has a good cup quality. The traditional cultivars is definitely a big reason why this coffee is so fruity and sweet.