Coffee Beans - MATHIRA – (Kenya Anaerobic) (NEW)
Blackcurrant • Red Berry • Silky Sweetness
Mathira is a vibrant Kenyan coffee from Ruiruiru Factory in the high-altitude region of Nyeri County. Carefully selected ripe cherries undergo a six-day anaerobic fermentation before being slowly sun-dried on raised African beds. This distinctive process creates a bright and juicy cup with expressive blackcurrant and red berry notes, lively citrus acidity, and a silky, sweet finish.
COFFEE NOTES
Mathira is a vibrant Kenyan coffee from Ruiruiru Factory in the high-altitude region of Nyeri County. Carefully selected ripe cherries undergo a six-day anaerobic fermentation before being slowly sun-dried on raised African beds. This distinctive process creates a bright and juicy cup with expressive blackcurrant and red berry notes, lively citrus acidity, and a silky, sweet finish.
TASTING PROFILE
Blackcurrant • Red Berry • Silky Sweetness
PROCESSED
Anaerobic natural and sundried
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Description
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Area
Grown in the fertile highlands of Mathira in Nyeri County, Kenya, at altitudes of 1,800–2,000 metres above sea level. The region’s rich volcanic soils, cool climate, high altitude and ample rainfall create ideal conditions for producing vibrant, fruit-forward Arabica coffee. Ruiruiru Factory works with local farmers growing SL28, SL34 and Ruiru 11 varieties, with ripe cherries carefully selected and naturally processed to preserve their distinctive character.
Roast Profile
Which roast profile should I choose?
Dark Roast
Coffee beans that are dark roasted have usually lost their acidity and have a higher bitterness. When dark, the coffee loses many of its volatile aromas, but in turn, it is more rounded. Here you can not go wrong, the coffee is suitable for both french press, coffee machine and espresso.
Light Roast
Only the best and delicate coffee beans, whose unique aroma is preserved, can be roasted light. These are the few types of coffee that are roasted light and most of them are Ethiopian varieties. Light roasts usually have a high acidity and less body, perfect for coffee nerds.Technical Details
Mathira / Anaerobic Natural / SL28, SL34 and Ruiru 11
Type:
Kenyan Arabica
Region:
Mathira, Nyeri County, KenyaAroresa and Jimma Agaro (Ruiruiru Factory)
Process:
Handpicked / Anaerobic fermentation and sundried
Fermentation & Drying:
6 days anaerobic fermentation in large barrels. 30 days sundried on raised African bedsAltitude:
1,800–2,000 meters above sea level
Pickup available at Impact Roasters Langgade
Usually ready in 24 hours
COFFEE NOTES
Mathira is a vibrant Kenyan coffee from Ruiruiru Factory in the high-altitude region of Nyeri County. Carefully selected ripe cherries undergo a six-day anaerobic fermentation before being slowly sun-dried on raised African beds. This distinctive process creates a bright and juicy cup with expressive blackcurrant and red berry notes, lively citrus acidity, and a silky, sweet finish.
TASTING PROFILE
Blackcurrant • Red Berry • Silky Sweetness
PROCESSED
Anaerobic natural and sundried
-
Description
-
Area
Grown in the fertile highlands of Mathira in Nyeri County, Kenya, at altitudes of 1,800–2,000 metres above sea level. The region’s rich volcanic soils, cool climate, high altitude and ample rainfall create ideal conditions for producing vibrant, fruit-forward Arabica coffee. Ruiruiru Factory works with local farmers growing SL28, SL34 and Ruiru 11 varieties, with ripe cherries carefully selected and naturally processed to preserve their distinctive character.
Roast Profile
Which roast profile should I choose?
Dark Roast
Coffee beans that are dark roasted have usually lost their acidity and have a higher bitterness. When dark, the coffee loses many of its volatile aromas, but in turn, it is more rounded. Here you can not go wrong, the coffee is suitable for both french press, coffee machine and espresso.
Light Roast
Only the best and delicate coffee beans, whose unique aroma is preserved, can be roasted light. These are the few types of coffee that are roasted light and most of them are Ethiopian varieties. Light roasts usually have a high acidity and less body, perfect for coffee nerds.Technical Details
Mathira / Anaerobic Natural / SL28, SL34 and Ruiru 11
Type:
Kenyan Arabica
Region:
Mathira, Nyeri County, KenyaAroresa and Jimma Agaro (Ruiruiru Factory)
Process:
Handpicked / Anaerobic fermentation and sundried
Fermentation & Drying:
6 days anaerobic fermentation in large barrels. 30 days sundried on raised African bedsAltitude:
1,800–2,000 meters above sea level