Ngarutua

The Muthathai family, owners of Ngarutua Estate, have been growing coffee on the slopes of Mount Kenya since 1958. Today, Peterson and Purity Muthathai run the farm with the help of their children. Over the years, they have focused on retaining more value from the coffee production on their farm by investing in processing infrastructure and coordinating efforts with nearby small estates to improve quality and market access. Years of quality innovations have culminated in this big bodied coffee that has bright grapefruit acidity balanced by sweet, juicy blackberry flavors. 

Pronunciation: eN-Gar-OO-too-uh

Sourced from the Mount Kenya region, the Ngarutua is a distinct offering produced by the Muthathai family. This Kenyan coffee is brought to market by Counter Culture Coffee, a roaster known for its focus on transparency and quality sourcing. Coffees from the Mount Kenya area are frequently celebrated for their vibrant acidity and complex profiles, which often feature bright citrus and deep berry undertones.

In the cup, the Ngarutua presents specific notes of grapefruit and blackberry. When evaluating these characteristics, it can be helpful to reference the flavor wheel to better identify the nuances of these fruit-forward profiles. While Kenyan coffees are often associated with a crisp, wine-like acidity, the specific experience of this lot is defined by the careful cultivation practices of the Muthathai family. This selection serves as a compelling example of the high-quality output currently emerging from this renowned coffee-growing landscape.