There is nothing like sitting down to a thoughtfully harvested, expertly processed, and consciously roasted cup of Kenyan coffee. There is a particular indulgence about the finest coffees that come from Kenya. The flavors are intense, sweetly intoxicating, and they linger with contemplative depth. Each season, we spend ample time tasting through coffees, meeting with farmers, cooperatives, and societies to crawl down a rabbit hole of flavor. And each year, as we foster relationships we’ve been growing for years, we arrive to Kenya with an open perspective, curious about what we may learn and discover.
This season, among nearly 300 samples we tasted in Kenya, we fell in love with this coffee from Mihuti Factory. Mihuti (May-hoe-tay) is located in the famous region of Nyeri, just a couple hours north of the capital city of Nairobi. Mihuti is comprised of 800 members who own plots of land surrounding the mill and deliver ripe cherries to be processed and dried daily throughout the harvest season. They run a well-organized, precise operation maintaining the high standards necessary to produce such beautifully transparent coffee with careful cherry separation, extended fermentation times, thorough washing, and slow drying.
Mihuti is a classic example of why we love coffee from Kenya. Their craftsmanship makes way for the gorgeous terroir and unique Kenyan varieties to shine through in the cup. The coffee is very colorful, with fine structure, intense sweetness, and lingering complexity. Drinking Mihuti is a decadent experience, much like enjoying a blackberry cheesecake.