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Kenya Kamunyaka AA

$32.00
$32.00
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Kenya Kamunyaka AA

  • Made in Arkansas
  • 10 oz.
  • Notes: Grapefruit, Kumquat, Mulling spice, Brown sugar

Kamunyaka is a washing station within the Iria-Ini Farmers Cooperative Society, serving smallholder coffee producers farming throughout the highlands of central Kenya. The station sits around 1,700 meters above sea level, with much of the surrounding coffee grown between 1,700 and 1,800 meters. Most producers in the cooperative farm on a relatively small scale, delivering between 200 and 1,200 kilograms of cherry during a harvest that typically runs from November through December. During the season, Kamunyaka receives roughly 1.5 million kilograms of cherry from the surrounding community. Processing is deliberately paced, with washed coffees typically undergoing around 36 hours of fermentation and drying lasting approximately 30 days, sometimes longer depending on weather and conditions. Alongside these traditional methods, the station has begun exploring natural processing as part of a larger effort to understand how different approaches can expand both quality and expression in the cup.

That work is part of what Iria-Ini’s leadership describes as “the transformation of Kamunyaka.” In recent years, the cooperative has focused on revitalizing its washing stations, improving processing practices, and building a stronger culture around coffee quality. During our visit, the cooperative’s chairman described his relationship with coffee simply: “Coffee is religion. It is my passion.” After leaving Nairobi and returning home to invest in his community, he helped revive Miiri station and has continued pushing that same philosophy throughout the cooperative. At Kamunyaka, that philosophy is increasingly visible through experimentation, greater attention to processing, and a desire to connect decisions at the station more directly with what ultimately appears in the cup. Iria-Ini is also working toward establishing its own cupping facility, allowing the cooperative to evaluate coffees at origin and create a tighter feedback loop between production, processing, and quality.

These investments represent more than experimentation with individual lots. They are part of a long-term effort to breathe new life into the station, increase the value of the coffees produced by its members, and build a more sustainable future for the community surrounding it.