Ngarantua Estate AB

Cherries are selectively handpicked and sorted by flotation.

They are then pulped and dry fermented for around 20 hours, followed by an intermediate wash and a second fermentation lasting 12 to 16 hours depending on weather conditions.

After fermentation, the coffee is washed in channels with clean water to remove any remaining mucilage.

The parchment is then soaked in clean water for 24 hours, a step that helps stabilize the coffee and is also believed to enhance cup clarity and brightness.

Drying takes place on raised African beds, where parchment is regularly turned for even drying. It is covered during the hottest hours of the day and at night to protect it from excess heat and moisture.

Drying typically takes 14 to 20 days, after which the coffee is bagged, milled, and prepared for export.

Ngarutua Estate is a historic family owned coffee farm located on the southeastern slopes of Mount Kenya in Embu County.
Founded in the 1940s by Paul Muthathai Ngarutua, the estate began its coffee journey in 1958 and has remained within the Muthathai family for generations.

The project places a strong focus on SL28 production, with this Fully Washed AB lot composed of over 98% SL28, a variety deeply rooted in Kenya’s coffee history and widely regarded for its juicy acidity, sweetness, and aromatic complexity.

Beyond coffee production, Ngarutua Estate functions as a fully integrated family project that prioritizes infrastructure development, environmental stewardship, and workforce stability.

The family provides training, equipment, and consistent
employment for workers involved in daily operations, reinforcing the estate’s commitment to both quality and social impact within the Kenyan coffee sector.

Variety SL28, SL34
Process Fully Washed
Producer Peterson and Purity Muthathai
Farm Ngarutua Estate
Region Embu Altitude 1600 masl

Suggested for Filter & Espresso