Sharing resources in coffee production allows smaller landholding farmers access to technology they might not otherwise be able to afford. This coffee from Kenya’s Muburi Coffee Factory is a sweet, tangy, stone-fruit example of individual farmers cooperatively working together to process their coffee and deliver it, deliciously, to you.
Where water flows across a low-lying place is “muburi” to the Kikuyu people. About 200,000 coffee trees grow along the southern slopes of Mount Kenya, and are handpicked and sorted for size and quality here. The members of the Rwama Farmers Cooperative Society individually own their land, and collectively deliver their coffee cherries to the Muburi Coffee Factory. We are pleased to deliver it to you.
Long before this coffee got on a boat to New York City, our own Byron Holcomb went to Kenya to calibrate with an exporter and miller in Nairobi named Ibero. The calibration was easier than getting there — with all the major roads under construction, getting around Nairobi isn’t easy, nor is getting there on two red-eye flights. The head cupper in Nairobi is, like Byron, a Q-grader. Byron was easily able to articulate to her the exact type of Kenyan coffees Dallis Bros. was looking for: bright and sweet, full of nuanced flavor and body.
The auction system in Kenya doesn’t easily allow us to taste coffee samples before they go to auction. Ibero helped us find this delicious lot and set it aside for us, knowing exactly what flavors we were looking for based on our calibrated palates. When the sample arrived here in Queens, its sweet, fruity and clean acidic character charmed us on the cupping table.
The tropical character of this coffee is really a treat in the morning. A savory apricot undertone and sweet guava note with juicy round acidity make this coffee beautifully balanced.