Malaki Estate - Florence and Jessica Marigi - Washed Kenya - Kenya

Description

Whole Bean Roast: Light Recommended Rest: 4-6 weeks from roast date Tasting Notes: clementine, goji berry, cantaloupe, rooibos tea Origin Details Region: Kiambu, Kenya Elevation: 1900m Producer: Florence and Jessica Marigi, Malaki Estate Process: Washed Variety: SL-28, SL-34 ABOUT THIS COFFEE AND PRODUCER Malaki Estate is a historic family-owned coffee farm located in Githunguri, Kiambu County, on the fertile western slopes of Kenya’s Aberdare Range.  Established in 1959 by Edward Marigi and now managed by his wife, Florence Mukuhi Marigi, and their daughter Jessica, the estate stands out as one of the few remaining farms dedicated exclusively to traditional Kenyan coffee varieties. Situated at over 1,900 meters above sea level, Malaki benefits from rich red volcanic soils, abundant annual rainfall of approximately 1,500 mm, and cool temperatures ranging between 13°C and 24°C,creating ideal conditions for producing exceptional specialty coffee. Alongside coffee, the family maintains small-scale dairy, macadamia, and avocado production, reflecting a diversified and sustainable farming approach. The estate cultivates SL28 and SL34 varieties. The region experiences two harvest seasons each year, with an early crop harvested between April andJune and a second harvest from October to December. This bimodal production cycle allows careful attention to cherry selection and harvesting,ensuring that only fully ripe cherries enter the processing system. Following harvest, the coffee is processed using the traditional washed method. Cherries are pulped and fermented for 36 to 48 hours, depending on climatic conditions, before being thoroughly washed and transferred to raised drying beds. The parchment coffee is dried slowly over approximately 14 days, during which it is regularly turned to promote even moisture distribution and carefully hand-sorted to remove defects. Today, Malaki Estate represents a unique combination of heritage, family stewardship, and commitment to quality. Guided by Florence and Jessica, with support from other family members, the farm continues to build on decades of coffee-growing tradition while focusing on producing coffees that express the exceptional terroir of the Aberdare region. WHY WE SELECTED THIS COFFEE Pure SL-28 and SL-34 lots have become increasingly difficult to find in Kenya, so we were excited to learn about Malaki Estate and their approach to preserving traditional Kenyan varieties while maintaining a strong focus on quality. This lot offers a clear expression of the qualities we look for in Kenyan coffees. The first sip brings refined, sweet clementine alongside a distinct red goji berry character with lots of lovely bright acidity. As it develops, the acidity gives way to a round cantaloupe-like sweetness that becomes more prominent through the back half of the palate. The finish settles into a gentle rooibos tea character, adding a soft, herbal quality to the lingering sweetness. It's a particularly clear and approachable expression of SL-28 and SL-34, and a nice opportunity to taste these classic Kenyan varieties on their own.