Mid-roasts brew best, with date and palm sugar sweetness, dried fruits like prune and raisin, and mild acidity for Kenyan coffee. Fruited aroma and big bodied cup. City+ to Full City.
|Processing||Wet Process Kenya Type|
|Drying Method||Patio Sun-Dried|
|Arrival date||April 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34, Ruiru 11|
|Appearance||.6 d/300gr; 15 - 17 screen|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
Mutitu Factory hails from the Murang'a district in Kenya's Central Province. "Factory" is the Kenyan name for a wet-mill that processes coffee cherry, and for all intents and purposes, it functions as a farmer's cooperative. Mutitu is part of the Kariua Farmers Cooperative Society ("FCS"), which serves over 2,200 farmer members in total. The farmers selling coffee to Mutitu are growing a mix of SL-28 and SL-34 cultivars, and farms tend to range in altitude from 1500 to 1800 meters above sea level. This is an AB outturn, meaning the bean size ranges from 15 - 17 1/64th of an inch. Though ABs tend to command slightly lower pricing compared to AAs (17 - 19 1/64th of an inch), it does not necessarily coincide with a difference in cup quality.
At City+ the dry grounds have whiffs of molasses and dark prune. Adding the hot water brings up dried fruit smells in the steam that are sweet and a little mirky, and I pick up on a black tea note as well. The sweetness in the brewed coffee has unrefined, rustic sugar character like date or palm sugars, and the fruited notes do too. I don't mean "rustic" in the way we might describe a wet hulled Indonesian coffee. But rustic in terms of sweeteners like pungent molasses as opposed to refined simple syrup or demurara, and fruited notes I liken to naturally dried types rather than fresh fruits. Acidity is relatively mild for Kenya too. Full City roasting develops a thick bodied cup with a mix of cacao nibs and a prune-like dried fruit flavors.