Altitude: 1,800 meters
Process Method: Washed
Cupping Characteristics: Fig, Molasses, Floral Aromatics
The origin of the name Murang’a is believed to have been used by the Kikuyu people who referred to going for a visit in the area as ‘Kurang’a’ and and later changed to Murang’a. It is located 80 km north east of Nairobi and the coffee is grown on the slopes of the Aberdare range, an extension of Mt Kenya, with red volcanic soil. This coffee is produced by small scale farmers of 1 hectare to 5 hectares of land under the Farmers Cooerative Movement.