Kenya MUTITU NATURAL from the Slovak roastery Coffeein is one of those coffees that showcase a lesser-known side of Kenyan coffee production. This naturally processed lot combines typical Kenyan freshness with pronounced fruitiness and sweetness. The flavor profile features notes of lychee, mango, and gooseberry, which gradually give way to a delicate caramel aftertaste with a hint of black tea. The coffee has a more pronounced yet pleasantly juicy acidity, high sweetness, and a lighter, tea-like body that allows the individual flavor notes to shine beautifully.
Behind this coffee is the Mutitu Cooperative Society from Kenya’s Kirinyaga region, which brings together local growers and operates its own processing station. The Kirinyaga region is one of the most famous coffee-growing regions in Kenya, and thanks to its volcanic soil and high altitude, it consistently produces top-quality specialty coffees. What makes this lot particularly interesting, however, is that instead of the traditional washed method, it was produced as one of the few naturally processed coffees from this region. The cooperative thus demonstrates that, in addition to classic Kenyan coffees, it can also offer a less common flavor profile.
After being hand-harvested, the perfectly ripe coffee cherries were carefully sorted and then spread out on raised African drying beds, where they dried slowly for several weeks. Throughout this period, workers regularly turned and inspected the cherries to ensure even drying. Thanks to the longer contact between the beans and the pulp, more fruity sweetness and a fuller flavor profile are transferred to the final cup. The result is an unconventional Kenyan coffee that retains its typical freshness while also demonstrating how differently it can taste thanks to natural processing.
- Processing station: Mutitu
- Elevation: 1,650 m above sea level
- Harvest: 2026