This coffee is from the Kiamutuira Washing Station in Kirinyaga, Kenya, part of the Mutira Cooperative Society established in 1951. It is produced by 600 smallholder farmers with an average of 0.1 hectares of land per farmer. The farm is located near Mt. Kenya Forest at 1650-1700 meters above sea level. The coffee uses shade-grown macadamia trees to protect the plants and maintain soil health. The varieties are SL-28, SL-34, and Baitan, processed using the washed method with water fermentation. The coffee features black currant and chestnut flavor notes with complex fruity characteristics, high acidity, and a very juicy profile. It has a light, tea-like body with refreshing acidity, very sweet taste, and a long acidic aftertaste.
Cenk Erlevent founded this independent specialty coffee roastery in 2021, bringing his creative background from the photography and film industry to the art of coffee roasting. His multicultural experience across six different cultures infuses each roast with what he describes as "a little bit of Turkish Spice, French Love, Spanish Salsa, Italian Espresso and Swiss Perfectionism." Bean in Progress operates on the philosophy of "go for progress, not perfection," acknowledging that while the best coffee doesn't exist, their beans are always evolving through sustainable sourcing from selected farms in Brazil, Costa Rica, and Rwanda, combined with transparent product declarations that create balance between farmers and customers.
