Kenya Floral Matunda

	SCA rating: 86
	Orange, Violet, Butter and Dark Chocolate
	Batian, Ruiru 11, SL 28, SL 34
	Washed- fermented
	1500-2200m
	Farmers cooperation
	Kenya, Nyeri

Matunda is a coffee produced by a cooperative of numerous farmers. Established in 2009 with government support, the cooperative was created to empower Kenyan coffee farmers by giving them greater control over their production and marketing. Its goal is to help farmers achieve higher profits while addressing key challenges in the coffee sector, including production efficiency, quality improvement, marketing strategies, and value addition.

Kenyan coffee from the Nyeri region is considered some of the best in the world due to its complex flavor profile and high-quality processing standards.

About the Nyeri Region

Nyeri is located in central Kenya, between Mount Kenya and the Great Rift Valley. The region’s high altitude (1,600–2,200 meters above sea level) and volcanic soil create ideal conditions for growing Arabica coffee.

Flavor Profile

Nyeri coffee is known for its bright acidity and complex flavors, often featuring:

• Berry notes (blackcurrant, raspberry, cranberry)

• Citrus acidity (grapefruit, lemon, orange)

• Wine-like characteristics

• Sweet, caramel or honey-like finish

Processing Method

Most Nyeri coffee is processed using the washed method, which enhances its acidity and clarity of flavor.

Varieties of Coffee

Farmers in Kenya primarily grow high-quality Arabica varieties, including:

• SL28 & SL34 – the most common, known for their sweetness and bright acidity

• Ruiru 11 – more disease-resistant but less complex in flavor

• Batian – a newer variety with a balanced sweetness and acidity

Nyeri coffee is particularly favored for filter and alternative brewing methods (V60, Chemex, Aeropress) as they highlight its bright, fruity, and clean flavor notes.