Racy berry, honeysuckle and citrus aroma with deep structure and wine cask flavors including black currant, lemon, orange peel, raisin, oak, spruce, vanilla bean, plum, blackberry, juniper and chocolate. A knockout of a classic Kenya profile with a long, lingering finish.

The Mahiga Double is produced by the 400 smallholder producers at the Mahiga Cooperative in Nyeri, Kenya along the southeastern slope of the Mt. Kenya stratovolcano which tops out at 17,057’. The Mahiga Cooperative is overseen by Newton Mugai who is also one of the founding directors of Kenya Cooperative Coffee Exporters (KCCE) formed in 2009. The KCCE focuses their work on representing the cooperative producer members and advocating for the remuneration they receive for their coffee harvest. Before the KCCE, private third party entities controlled the market for the purchase of coffee cherry. Collectively, the KCCE has helped to enfranchise almost 4,000 cooperatives within Kenya.

The double washed processing method employed for this coffee is rare in Kenya, but its results equate with excellence. Their process involves an initial 12 hour fermentation after pulping, a full washing in fresh river water, and then an additional fermentation in fresh water for 12-36 hours. The timing of the final fermentation is guided largely by ambient environment and its corresponding rate of enzymatic activity. Post fermentation, the parchment is soaked for an additional 16 hours in fresh water where it is densimetric separated and then dried on elevated beds for up to two weeks. Once the coffee has been fully dried it is transported to the Othaya Dry Mill for final density sorting and grading.

After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program© .