KIAWAMURURU

Njimbi Farmers is a community based organisation in Mukurweini, in the south of Nyeri, that has run the Kiawamururu wet mill since 2020, when it formed out of the older Rumukia society. Its members are true smallholders, most working plots of around a fifth of a hectare in the deep red volcanic soil between the Mt. Kenya highlands and the Aberdare ranges. Cherry is picked ripe and processed the standard Kenyan way, pulped, fermented for about 24 hours, washed with clean river water, and dried slowly on raised beds. For such a young organisation, the care that goes into every step already shows clearly in the cup.

SL28 is one of the most celebrated coffee varieties in the world and a cornerstone of Kenya's reputation. It was selected in the 1930s by Scott Laboratories, the research house the initials SL stand for, from drought hardy material, and went on to become the benchmark for Kenyan quality. The plants are tall, tough, and remarkably long lived, with some original trees still bearing fruit after many decades. In return growers accept a variety with little natural defence against leaf rust and coffee berry disease, so keeping it healthy takes real care. That effort pays off in the cup, where SL28 delivers the intense blackcurrant and citrus, deep sweetness, and firm structured acidity that define classic Kenyan coffee.

SL34 is the close companion to SL28, selected from the same Scott Laboratories work in Kenya during the 1930s. Where SL28 leans towards drier ground, SL34 thrives at higher altitudes and copes better with heavier rainfall, which is why the two are so often planted side by side on the same farms. It shares much of the celebrated Kenyan character, rich, sweet, and complex, while carrying the same vulnerability to leaf rust and coffee berry disease. Grown together, the two varieties give the Kenyan highlands much of their signature depth and structure.

The washed process is the cleanest and most precise way to prepare coffee, and the one that lets a single origin and variety speak most clearly. Every trace of fruit and sticky mucilage is stripped away before the bean is dried, usually by fermenting it loose in tanks and rinsing it off with water, or by scrubbing it away mechanically. Because no fruit is left touching the bean as it dries, nothing masks the raw character of the coffee itself. That is why the washed method is trusted for the finest lots, showing off clarity, bright lively acidity, and the clear stamp of where the coffee was grown.