Coming from a close-knit community of 324 smallholder farmers in Nyeri's fertile highlands, the slopes of Kamunyaka AA have been blessing the farmers with deep red volcanic soils, generous rainfall and cool mountain air for generations. It is no wonder that the name means a "place of luck" in the Kikuyu language.
The Kamunyaka Wet Mill has been one of the proud member mills of the Iriaini Farmer's Co-operative Society, exclusively cultivating SL28 and SL34, the classic Kenyans celebrated worldwide for its vibrancy and layered complexity. The pronounced fruit notes, elegant florals and distinct lively cup structure has shone the spotlight on Nyeri coffee ever since.
Here, harvesting is entirely by hand, with cherries being picked only at peak ripeness. They are then sorted and processed on the same day using fresh mountain water. After being dried carefully and evenly on raised beds to ensure clarity and character preservation of the bean, the cherries are allowed to ferment. Farmers in the region also practice syntropic agroforestry, interplanting coffee with avocados, macadamias, bananas and native shade trees to ensure biodiversity and to enrich the soil.
An expression of patient cultivation, generational skill and the deep connections between the community and the land, Kamunyaka AA carries its roots, tradition and the people who know it best. Fruit notes of malic and citrus are apparent, with a finish of gentle floral tones akin to roselle tea.
Recommended to rest beans for 7-10 days from roast date before consuming.
