Kenya Mara Estate Natural Espresso - Single Origin.

Mara Coffee was created in 2019. As coffee production is relatively new in this area, the farm was set up from the ground up. This area is very favourable for coffee growing, however historically the local tribe, the Masai people, have been pastoral nomads. The farm is near the town of Lolgorien and only a couple of kilometers away from the Masai Mara.

Currently the farm is processing most of their coffee as naturals, predominantly growing Batian; bred and released in 2010 by the Kenyan Coffee Research Institute. For their natural process, cherries are hand-picked and sorted to remove all defects. Cherry fermentation occurs in barrels for 4 days and is subsequently dried on raised beds. The coffee is then handpicked a second time during the drying process to improve quality.

Natural processed Kenyans are uncommon due the traditional practise of centralised wet-milling, and the demands of ‘clean, bright’ cup profiles commanding better prices at auction. We believe this Kenyan season has seen an huge leap in terms of quality processing and overall cup quality across the board, and we welcome our first natural-processed Kenyan lot from this region.

PROCESS: NATURAL

REGION: NAROK COUNTY

ELEVATION: 1600 - 1800

VARIETAL: BATIAN, RUIRU 11

CUP: CRANBERRY, DRIED FRUIT, APPLE

ROAST: ESPRESSO