A smooth full bodied light roast with bright acidity and notes of dark chocolate, stone fruit, and brown sugar.

Region: Murang’a County, Kenya

Altitude: 1700-1800 masl

Varieties: SL34, SL28, Batian, Ruiru 11

Process: Fully Washed 

Roast: Light

Discover the vibrant essence of Kenya with our Kenya AA Murarandia, a single-origin coffee from the heart of Murang’a County, the ancestral homeland of the Kikuyu community. Sourced from the esteemed Murarandia Factory, part of the Murarandia Farmers’ Cooperative Society, this coffee embodies the rich heritage and meticulous craftsmanship of Kenya’s central highlands. Grown in nutrient-rich red loamy soil at 1,600–1,800 meters above sea level, the beans ripen slowly in cool, high-altitude conditions, unlocking bold, fruit-forward flavors and a signature complex acidity that Kenyan coffees are celebrated for.

Crafted primarily from the iconic SL-28 and SL-34 varietals, developed by Scott Agricultural Laboratories for their drought resistance and exceptional cup quality, this coffee also includes a touch of the CBD-resistant Ruiru 11. The result is a dynamic, well-balanced brew with bright notes of blackcurrant, grapefruit, and juicy stone fruit, layered with a refined, wine-like acidity and a silky, medium body. Each sip delivers a vibrant, lingering finish that captures the essence of Kenya’s terroir.

The Murarandia Factory, managed by an elected board and a dedicated Secretary Manager, operates with precision and care, employing seasonal workers during peak harvest to ensure only the finest cherries are selected. This AA-grade coffee, denoting the highest quality and largest bean size, is a testament to the cooperative’s commitment to excellence.

Perfect for pour-over, French press, or espresso, Kenya AA Murarandia offers a captivating coffee experience for those who crave boldness and complexity. Elevate your morning ritual with this exquisite expression of Kenyan heritage—sustainably sourced, expertly crafted, and bursting with flavor.

Indulge in the brilliance of Kenyan coffee with every cup. We mainly enjoy this coffee as pour over or drip, but it’s great in any brew method. For pour over, try a 1:16 ratio and a kettle temperature of 204°.  We also really like this as Japanese iced coffee. If you’d like a recipe for that, send us an email. Happy Brewing!