Kuria. Cafe de kenia

About This Coffee

This coffee is from the Kuria farm in Kenya's Migori region, produced by Misadhi Coffee at altitudes between 1,400 and 1,600 meters. It is a single-origin coffee processed using natural anaerobic fermentation, where cherries ferment in airtight barrels for four days with a mold called Ava to enhance fruit flavors. The varietals are SL28 and SL34. The coffee displays prominent red fruit notes with dried plum, dates, and floral characteristics, complemented by a smooth body and bright acidity.

Origin

Migori (Kenya)

Flavor Notes

Floral, Red Fruits, Dried Plum, Dates

Roast Level

—

Processing

Natural Anaerobic

Typology

Arabica

SL-28, SL-34

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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