Mwendi

Sweet citrus & red berries with a silky mouthfeel. Region: Kirinyaga Process: Washed Varietals: Batian, SL28, SL34, ruiru 11 Mwendi is grown at Wega Estate in Kenya’s Kirinyaga region on the southern slopes of Mount Kenya. The estate operates within a long-standing Kenyan framework that prioritises precision at every stage—from selective hand-picking to meticulous processing—resulting in coffees that are both expressive and consistent. Smallholder contributions are central to the system, with farmers delivering ripe cherry that is sorted and processed with a level of care that has become synonymous with the region. The focus here is not on intervention, but on refining what the land already offers. Situated between roughly 1,500 and 1,800 metres above sea level, Wega Estate benefits from rich volcanic soils, reliable rainfall, and cool nighttime temperatures that slow the maturation of coffee cherries. This extended ripening period supports the development of dense, sugar-rich fruit, which translates directly to cup intensity and definition. The coffee is fully washed, following Kenya’s traditional processing method: pulping, fermentation to break down mucilage, thorough washing, and drying on raised beds. This approach emphasises transparency and acidity, allowing the intrinsic qualities of the SL28, SL34, and related varieties to come forward with precision. In the cup, Mwendi is vibrant and articulate, led by bright citrus and red berry acidity layered over a refined sweetness. Notes of blackcurrant, grapefruit, and stone fruit are common, supported by a structured, wine-like acidity and a clean, lingering finish. The mouthfeel is silky but defined, giving shape to the coffee without softening its edges. It’s a coffee that leans into clarity rather than weight—an expressive, high-altitude Kenyan profile where process and place work in alignment to produce something both vivid and composed. Roasted for filter by Assembly in Melbourne.