Located on the southern slope of Mt. Kenya, the Muthura-ini washing station occupies one of the highest points in the region, a crucial asset for exceptional coffee.

The Mutheka cooperative places great importance on sustainable practices and community development. An agronomist was hired to train farmers and provide them with the knowledge needed to improve the quality and yield of their crops.

Before pulping, only the ripest cherries are carefully selected. The parchment then ferments overnight in the fresh water of the Thuta River, then is washed, sorted by grade, and dried for 8 to 14 days on specialized beds under the African sun.

The result: a coffee with a cupping score of 88.5 that perfectly represents what Kenya does best.