Crown Jewel Kenya Mumwe Mahiga Double Fermented Double Washed

Extended fermentation at Mahiga station transforms already exceptional cherry into a cup that showcases why Nyeri County sets the standard for Kenyan coffee.

OriginKenya RegionNyeri County, Mahiga Elevation1,700-2,200 meters ProcessDouble Fermented, Double Washed VarietySL28, SL34 The Source

Where altitude meets volcanic mineral richness

Mount Kenyas southern slopes have produced exceptional coffee for over a century, but Nyeri County distinguishes itself through obsessive attention to quality at every stage. Smallholder farmers here typically cultivate less than two acres each, allowing for selective harvesting that ensures only ripe cherry reaches the washing stations.

The Mahiga processing facility draws from farms scattered across mountainsides where elevations range from 1,700 to 2,200 meters above sea level. Red volcanic soils rich in phosphorus and potassium feed SL28 and SL34 trees originally selected by Kenyan research institutes for exceptional cup quality. Cool nights and warm days during the growing season concentrate sugars and develop the complex acids that make this region famous.

The Craft

Double Washed: Patience produces clarity

The double fermentation process begins immediately after depulping, when coffee enters fermentation tanks for 24 hours. After the first wash, parchment soaks in clean water for a second fermentation cycle, sometimes extending to 72 hours total. Operators monitor closely because over-fermentation ruins coffee as surely as under-fermentation leaves it flat.

This extended process amplifies the fruit characteristics and acidity that define Kenyan coffee while maintaining remarkable clarity. The second fermentation cycle develops wine-like complexity and pronounced berry notes impossible to achieve with standard single-wash methods. Its labor-intensive work that requires expertise and constant attention, but the resulting cup quality justifies every extra hour.

BlackcurrantMeyer lemonRed grapeHoney BodyMedium AcidityBright The Cup

Layered brightness that evolves with temperature

Blackcurrant dominates the first impression, backed by Meyer lemon acidity that feels bright without turning sharp. Red grape sweetness balances the citrus notes while honey undertones add depth and complexity. The medium body carries these flavors cleanly, letting each note express itself clearly rather than blending into generic fruitiness. As the cup cools, subtle floral characteristics emerge between the berry and citrus layers.

The Context

Top-tier quality from a legendary region

Crown Jewel designation means this lot scored exceptionally high in Kenyas rigorous cupping evaluations, placing it among the countrys finest exports. The Mahiga washing station serves roughly 800 small-scale farmers who hand-pick and deliver cherry multiple times throughout harvest season. Their commitment to quality over quantity produces limited volumes of exceptional coffee that rarely makes it beyond specialty roasters who understand its value.

Brewing

Pour-over methods like V60 or Chemex showcase the complex acidity and clarity this coffee offers. Use a 1:16 ratio with water around 205°F and expect bright, clean cups. As espresso, it pulls fruit-forward shots with enough sweetness to work straight or in cappuccinos. Cold brew brings out the berry notes while softening the citrus brightness.

Roasted in small batches at our Virginia Beach roastery.

Virginia Beach, VA