Kenya Othaya Region | Mahiga AA TOP Washed Batian, Ruiru 11 Coffee Beans

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Kenya Othaya Region | Mahiga AA TOP Washed Beans - What Are the Flavors of Batian and Ruiru 11?

The Mahiga processing plant belongs to the renowned Othaya Farmers' Cooperative Society in Kenya. This cooperative is located in Nyeri, within the Aberdare Range region of Kenya's central highlands. The coffee cultivation area of the Mahiga processing station covers 122.2 acres, currently with 503 members. This region enjoys a consistently cool climate with organic volcanic red soil rich in minerals such as phosphorus, providing excellent drainage. The annual rainfall reaches 1326mm, with average temperatures ranging between 13-26°C. Coffee cherries mature slowly, allowing them to develop into high-quality coffee beans with exceptional density.

The Nyeri region in Kenya consistently produces many impressive coffees, and this month our bean list has added a micro-batch from this region: Mahiga. Mahiga is the name of a processing station covering approximately 120 acres, belonging to the Othaya Farmers' Cooperative Society with about 500 farmers. Located in Kenya's central highlands, the cool climate combined with organic volcanic red soil creates an exceptionally favorable environment for coffee. Temperatures between 13-26°C extend the maturation time of coffee fruits, resulting in coffee cherries with high density and high sweetness. Its acidity profile differs from the typical plum notes of Kenyan coffees, making it particularly delightful!

The Nyeri region is a major producing area in Kenya. The Hiriga processing station collects coffee from farms within a 5-kilometer radius. The most distinctive feature of this area is that shade is primarily provided by banana leaves - quite traditional for the Nyeri region's fine coffees. However, this coffee doesn't belong to the sharp lemon flavor profile; instead, it's a refreshingly bright and comfortable bean. I recommend a lighter roast degree (City), though the chocolate notes from a darker roast are quite appealing.

Flavor profile: The wet aroma resembles the fragrance emitted when cooking apple sauce, accompanied by brown sugar notes. Malic acid is noticeable from the first sip, specifically that of Fuji apples. This quickly transitions to plum acidity, different from the typical dark plum notes found in most Kenyan coffees. Mahiga's plum character presents as Japanese pickled red plums - the kind often added to rice balls, offering a sweet and sour taste. The aftertaste features the aroma of aged tangerine peel tea lingering in the mouth.

Coffee Details:

Region: Othaya (Othaya, Nyeri)

Altitude: 1981m

Processing Method: Washed

Grade: AA TOP

Varieties: SL28, SL34, with small amounts of Ruiru 11 and Batian

Cupping Notes (Light Roast): Blackberry, green apple acidity, floral tea sensation, citrus aroma, excellent clarity.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Total extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors from the front, middle, and back sections of the coffee extraction. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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