Mukua

James Kimani Gitua is the proud owner of Mukua Estate, a family-owned farm that has been cultivated since 1980. Named after a longstanding family name, the estate reflects generations of dedication to coffee farming. Today, James continues this legacy with the support of his family, overseeing both cultivation and harvesting. The family also processes their coffee on-site, ensuring full control over quality at every stage.

At Mukua Estate, James primarily cultivates SL28 and Ruiru 11—two renowned Kenyan coffee varieties. The SL28 variety, originally developed by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s, is prized for its deep root system, which allows it to withstand dry conditions and thrive with minimal irrigation. These trees are grown with a strong commitment to sustainability and Good Agricultural Practices, minimizing environmental impact wherever possible.

Ruiru 11, a newer variety, is celebrated for its disease resistance, high yields, and early fruit production—beginning as soon as two years after planting.

James and his family carefully handpick only the ripest, red cherries before processing them on the estate. The cherries are pulped and then fermented for approximately 12 hours to develop their distinct flavors. After fermentation, the parchment coffee is spread out on raised beds to dry. To ensure even drying, the parchment is raked frequently, covered during the hottest part of the day to prevent rapid drying, and sheltered at night to protect it from moisture.

Through meticulous cultivation and processing, James and his family continue to uphold Mukua Estate’s reputation for producing high-quality coffee while honouring their family’s rich agricultural heritage.