- Japheth Mwauru
- Ngariama, Kirinyaga
- SL-28 & Ruiru 11
- 1,700 - 1,775 masl
It’s uncommon to find single estate farms in Kenya, as typically the producers are smallholders with land less than an acre in size; Japheth Mwauru’s huge 34-acre site is a rarity. Located in the Central Province on the slopes of Mount Kenya, the cool air wraps around the lonely mountain, often covering its peak in clouds. The Makena Estate’s coffee is fed by rich volcanic soil that has been filled with nutrients for over a millennium. It is among the best in the country.
The Makena Estate processes coffee like many other plants
in Kenya, the beans are pulped and then repeatedly washed before a long 72-hour fermentation. This strategy coupled with the amazing varietals available in this region gives Kenyan coffee its unique qualities and highly vibrant flavours.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.