This beautiful new Red Mamba coffee is produced by the Marua Farmers’ Cooperative in Kenya’s Central coffee-growing region, a highland terroir renowned for its vivid acidity and layered complexity. “Mamba, attack, conquer.Basketball beast, rap monster.Crossover good, or turnaround jumper.Or just drive the lane and dunk on dunkers."- Lil Wayne, Kobe Bryant This washed-process lot bursts with personality: a juicy, red-fruited profile anchored by savory depth and elegance. Expect a lively cup with juiciness and tea-like clarity. It’s a bold yet balanced expression of Kenyan craftsmanship. Perfect for those who love a punchy, palate-awakening brew. Tasting Notes: Redcurrant, Blood Orange, Bloody Mary, Cranberry, Roobois Tea Cup Score: 87.50 ☕ This coffee is part of the Mamba Drop, a trifecta of top-grade, washed coffees coming out of Kenya this year. Last year, we introduced Orange Mamba and Black Mamba as part of the Mamba Drop, and they received huge love from our crew. ABOUT MARUA FARMERS COOP Marua Farmers Coop Society is a stand alone cooperative nestled in the middle of Aberdare Ranges and Mount Kenya and only approximately 10km from Nyeri Town. It has 400 farmers with each owning approximately 200 coffee bushes. They are dedicated to producing premium coffee beans since 1963 with annual production exceeding 35MT of ripe cherries. The rich volcanic soil and ideal climate foster the growth of high-quality Arabica coffee beans, which get an extra crispness from being washed using water from River Sagana which starts its journey from the slopes of Mt. Kenya, resulting in a distinct and flavorful brew. Processing at Maura wet mill adheres to a stringent quality-drive method. After the red ripe cherry is delivered to the processing area, it undergoes meticulous sorting to ensure exceptional cup quality of their coffee. Once pulped, cherries are delivered to fermentation tanks where they will ferment for about 16-18 hours depending on the ambient temperature at that time. The coffee is then fully washed to remove traces of all mucilage. The parchment will then be distributed on the raised drying sunbeds where it will dry slowly over the course of around 12-20 days. The parchment is covered during the hottest time Once fully dried, the parchment is delivered to the dry mill for further processing. TRANSPARENCY REPORT ☠️ Single Origin from Kenya ☠️ Region: Central Region ☠️ Producer: Marua Farmers Cooperative ☠️ Varietal: SL-28, SL-34 ☠️ Process: Washed ☠️ Cup Score: 87.50 ☠️ Tasting notes: Redcurrant Blood Orange Bloody Mary Cranberry Roobois Tea ☠️ Brew: Filter/Espresso ☠️ Altitude: 1700 - 2000 masl ☠️ Roast: Light/Medium ☠️ Whole Bean
