Caffeine Lab

Matunda - Kenya - Filter Coffee


Kenya being famous for its washed coffees, this is an interesting expression of the Kenyan origin. Expect purple fruits and a deep sweetness in the cup.


Bomu La Matunda translates literally to fruit bomb, and a fruit bomb it is. At an altitude of 1400-1600 masl, the Pearless Estate like many other estates and smallholders had mostly been focusing on washed lots, but now are venturing into the experimental and natural processes too. 


Lot: Kenya, Matunda Natural
Region: Meru Town, Embu County
Notes: Plum, Jammy, Brown sugar
Variety: SL28/SL34
Process: Natural
Type: Filter Coffee
Size: 250 G
Farm: Many smallholders
Producer: Pearless Estates 

Why do we love Matunda - Kenya - Filter Coffee
  • The coffee is hand collected in the optimum maturation point and then hand-selected. They apply an anaerobic dry process for 192 hours and then sun-dried on African raised beds for approximately 25 days.
  • Beans are 100% handpicked in the harvesting peaks to obtain a well-balanced and fruity natural coffee
  • The coffee is collected at the optimum maturation point and it is sun dried on raised beds for 21 days.
  • Medium to high sweet citric acidity. Heavy body with a buttery mouth-feel. Malt and dark chocolate in a long finish. 
  • Country: Panama
  • Province: Chiriqui
  • District: Boquete, Cañas Verdes
  • Farm: Hacienda Canas Verdes
  • Altitude: 1550 masl.
  • Variety: Geisha
  • Lot: Abu Coffee - 19 GN
  • Process: Natural Anaerobic
  • Weight: 100g
  • Fragrance and Aroma: Jasmine, caramel, black tea, bergamot, and lemongrass.
  • Taste and aftertaste: Cherry, blueberry, orange, lemon, cacao nibs, and long aftertaste
  • Total Crop Area: 11 ha
  • Temperature: Day Time: 16° to 23°, Night Time: 10° to 15°
  • Soil: pH 5.0 - 6.0 Volcanic Soil with High Levels of Organic Material
  • Shade: 60% by Native Species of Trees
  • Rainfall: 3500 mm/year
  • Whole Coffee Beans
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