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Origin: Region -  Kirinyaga, Farm - Rama Farmers Cooperative Society

Process: Washed

Variety: SL-28, SL-34, Batian, Ruiru 11

Sourced by: Cafe Imports

If you’ve sat around with a group of friends, chances are they might have asked you the question – “What’s your favorite place to eat?” For a large portion of my life, my answer was Bakers Square (may you rest in peace) on Ridge Road. While I’d munch on a burger and fries for lunch, the only real reason this restaurant had captured my heart was because of their pies. Pie is one of my absolute favorite things, and I’m fortunate to have tried almost all of the pies you might think of (peach, pecan, apple, multi-berry…the list goes on and on). Other than my beloved key-lime pie, only one other pie is as close to my heart – the irresistible cherry pie.

“What’s cherry pie have to do with Kenyan coffees?” you may ask. Kenyan coffees are dense, double washed, powerful, and ridiculously hard to roast. Years ago, when I started tasting coffee, I was blown away by the instantaneously recognizable nature of Kenyan coffees on a cupping table. They were winey (in the best way), bursting with berry fruit notes, and had a buttery aftertaste that lasted for HOURS. A few of these coffees were so mighty in character that I can actually remember the exact moment and scenario of what I was doing when I tasted them (um what?!). While they had subtle nuances to their flavors, they all vividly reminded me of the buttery-pie-crust-meets-gooey-cherry sensation I’d experience when inhaling a slice of Bakers Square cherry pie. I came to name this flavor sensation “Kenya flavor”.  

As the years went by, I continued to taste coffee after coffee from Kenyan harvests. However, these cherry-pie bombs started to slowly disappear. Why this is the case, I’m not exactly certain, and I find it beyond my scope to hypothesize. But as I was cupping coffees for purchase, my “cherry pie” note was seemingly replaced by “nectarine, citrus, crisp.” This is not to say that these other Kenyan coffees were not delicious or of less quality, but they didn’t quite pull on my heartstrings like the old “cherry pie” Kenyan coffees I had come to love. 

Muthingi-ini was the first Kenyan coffee I tasted in a long time where “Kenya flavor” miraculously made it on my cupping sheet. I knew I had to have it so you could experience cherry pie in a cup. Sugary and with a buttery body, the weight of this coffee is immensely recognizable and pleasant. Gulp after gulp is like swigging a wee bit of cherry goo (we’ve all done it…) with stellar sweetness. I hope you enjoy all the cherry goodness Muthingi-ini has to offer!

***Please note that coffee orders are roasted, processed, and shipped on Saturdays. The cutoff for orders is 12:00 pm each Friday.***