Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!


The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


This is a great first Kenyan coffee for 2019 and will serve as a reference point to compare other Kenyan coffees with that will be arriving later. This coffee, the Marua AA, mostly has typical coffee flavors that identify a coffee as Kenyan. Roasting Kenyan coffee requires the most heat of any coffee because of the dense beans with incredible processing. If the roaster does not apply enough heat, a Kenyan coffee will not yield and unlock the flavors and its true potential.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Karatina, Nyeri


The farm & mill where the coffee cherry is grown & processed.

Various small farmers

Processing at the Marua wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

SL 28, SL 34 & Ruiru 11