Cart
(0)
We Are on Summer Vacation - Next Roast 31st August
Kenya
Mukunga
Cup Notes: Redcurrant, Rosehip, Lime, Cinnamon, Tomato
A vibrant and elegant cup with juicy redcurrant acidity, delicate floral notes of rosehip, and bright lime zest. Sweet cinnamon spices add warmth, while a subtle tomato note brings the savory complexity that is characteristic of exceptional Kenyan coffees..
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Please make sure to read our
FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
according to our established guidelines.
Details
- Producer
- Mukunga Estate
- Country
- Kenya
- Terroir
- Kiambu
- Altitude
- 1800 - 1850 masl
- Process
- Kenya Washed - Raised Beds
- Arabica cultivar
- SL 28, Ruiru11
- Picked in
- January 2026
- Arrived in
- July 2026
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 22 clicks (medium)
- Water:
- 250g (40tds) at 95 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 3:05
- Brew strenght:
- 1,62 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 22 clicks (medium)
- Water:
- 250g (40tds) at 95 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 3:05
- Brew strenght:
- 1,62 tds
THE STORY BEHIND
Mukunga Estate is located in the Githunguri sub-region of Kiambu County, Kenya, surrounded by the scenic Aberdare Forest. The estate lies at an altitude of 1,800 to 1,850 meters above sea level, in the coffee–tea transition zone. The soils are red, volcanic, and well-drained, while the area benefits from reliable bimodal rainfall exceeding 1,400 mm per year (long rains from March to May and short rains from October to December). The estate was established in 1970, and approximately 90% of the coffee trees are older varieties, with the remaining 10% consisting of newer plantings.
Mukunga Estate is owned by Hanner Wanjiku Mukunga. The property is nestled close to the Aberdare mountain range, an area renowned for producing exceptional specialty coffee and tea.
THE VARIETY
SL28
Developed by Scott Agricultural Laboratories in the early 1930s from a Tanganyika Drought-Resistant line, SL28 has evolved into Kenya’s flagship variety for cup quality. Built for medium-to-high altitudes and deep-rooted to endure dry spells, its tall stature and large bold beans set it apart.
While its yields are modest and the plant remains vulnerable to Coffee Berry Disease and Leaf Rust, its flavour potential is extraordinary. In the cup SL28 delivers a bright, sparkling acidity and complex fruit-and-floral character — vivid black currant, citrus zest and jasmine over a full, velvety body that typifies the finest Kenyan coffees.
RUIRU11
is a compact, high-yielding coffee variety developed in Kenya and released in 1985. It was bred by crossing selected Arabica varieties—including SL28, SL34, Sudan Rume, and Catimor—to combine excellent cup quality with resistance to Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR). Its compact growth habit allows for higher planting density, making it especially suitable for smallholder farms while maintaining the bright acidity, sweetness, and complex fruit notes characteristic of Kenyan coffees.
THE FERMENTATION PROCESS
This lot is processed using the washed method.
Selectively handpicked cherries are depulped, then dry-fermented for 24 hours in open tanks before being washed and submerged in clean water for another 24 hours. The wet parchment is then dried on raised beds for 10 to 18 days, depending on the weather.
