Established in 1966, Marimira Factory supports around 1,000 smallholder farmers on the Aberdare slopes in Murang’a West. The region’s red volcanic soils and biannual rains support two harvests: the main crop (April–May) and fly crop (October–November). This washed peaberry lot from Marimira is selected from SL28, K7, Ruiru 11, and Batian varieties. Cherries are carefully handpicked and pulped, then fermented for 16–18 hours in cement tanks to remove mucilage. After fermentation, the parchment is washed with fresh water from the Mukungai River and dried slowly over 13–14 days on raised African beds. Continuous sorting during drying ensures a clean, refined cup with optimal flavor clarity. The factory operates in a biodiverse area rich in native trees and wildlife. Sustainability practices include wastewater management, use of pulp as compost, water recycling, minimal agrochemical use, and integrated pest management to protect beneficial insects and water sources.

Brew Method

1 gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%