The Kamunyaka factory is located in Mathira, Nyeri, just outside of Karatina town. Like much of the area, coffee does quite well in this area benefitting from the volcanic soil from Mt Kenya. Kamunyaka split from the large Mathira FCS in 1996, and joined Iriani FCS. The factory takes deliveries from the small holder farmers in the region growing mainly SL28, SL34, and Ruiri11. Water conserving techniques are implemented at the factory, with wastewater from wet processing emptied in soaking pits, then recirculated. The coffee is processed using disc pulpers, soaked overnight, cleaned and soaked again, then laid out on drying tables from 1 to 2 weeks depending on temperature and volume. They currently receive assistance from CMS (Coffee Management Services) in the form of pre-financing for agricultural needs, as well as with schooling, medical assistance, etc.
Kamunyaka has clean, ripe fruited notes and deep browning sugar elements aromatically and in the cup. The acidity is well-integrated, but with citric tendencies that you might expect from Kenya coffee. The dry fragrance has a concord grape smell, with orange marmalade, and caramel sauce. City+ roasts are so sweet, and have notes of dried pineapple and tangerine. The wet aroma is so sweet, a nice smell of orange juice and vanilla, sweet citrus and some tropical fruit. The break echoes the wet crust and lets off a jammy fruit waft in the steam. The cup shows quite well at City - City+ roast range, with raw sugar up front - clean and sweet - and a flavor of orange and pineapple juice in the back end. It cools really nicely, panella sugar and sweet citrus, tannic peach skins, and stone fruit nectar. This is a pretty incredible coffee at light and Full City roasts. The acidity shines, so juicy, and with a slight rindy aspect in the finish. At Full City the cup shows so much tropical fruit juice, big body, and some high % cacao in the finish.