Origin: Murang'a County, Kenya
Roast: Espresso- medium light roast
Flavour Profile: Peach jam, green apple, toffee, black tea. Round and velvety.
Estate owner: David Murathe
Estate operator: Allena Coffee
Process: Washed
Varieties: SL 28, Ruiru 11 & Batian
Altitude: 1,650 - 1,700 metres above sea level
Importer: Melbourne Coffee Merchants
Waturi is a small estate in Murang’a, in Kenya’s central highlands, first planted with coffee by William Murathe in 1969. When he died, his sons split the land, and David named his half after their mother. David spent his working life in business and then in parliament, where he sat on the agriculture committee and saw how much Kenya’s coffee was worth by the time it reached buyers overseas. In 2016 he built a factory on the estate, so that instead of selling fresh cherry to the local cooperative, he and his farm manager Francis Murangu could pick, process and dry the crop themselves.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Aeropress - medium for Aeropress
Pour Over - medium for pour over
Plunger - coarse for plunger / french press
Batch Brewer - very coarse for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
