Mara exists to close that gap. We work directly with small-scale farmers and millers around Kenya’s central growing regions and the slopes of Mount Kenya, select only Kenyan AA beans scoring 86 and above, roast every batch ourselves in Melbourne in small quantities, so what lands in your cup still tastes like where it came from.
Kenyan coffee earns its reputation honestly. High altitude, volcanic soil and a distinct climate around Mount Kenya push the cherries to develop slowly, which is a big part of why the beans carry that bright, berry, tropical fruit acidity, the floral notes and the layered sweetness Kenyan AA is known for. None of that survives a rushed or careless supply chain, which is why the relationships with the farmers and millers we buy from matter as much as the grading. Knowing who grew it and how it was processed lets us actually stand behind quality, not just claim it. It also means the people growing this coffee are dealt with directly and fairly, rather than disappearing into an anonymous export chain.
By the time a bag reaches your door, it’s travelled from those Kenyan hillsides to a roastery in Melbourne, where we roast in small batches to keep it fresh rather than sitting in a warehouse. What we want is simple: pour a cup of Mara and taste Kenya properly that is the acidity, the fruit, the complexity which is brewed fresh, at home, in Australia.
Mara exists to close that gap. We work directly with small-scale farmers and millers around Kenya’s central growing regions and the slopes of Mount Kenya, select only Kenyan AA beans scoring 86 and above, roast every batch ourselves in Melbourne in small quantities, so what lands in your cup still tastes like where it came from.
Kenyan coffee earns its reputation honestly. High altitude, volcanic soil and a distinct climate around Mount Kenya push the cherries to develop slowly, which is a big part of why the beans carry that bright, berry, tropical fruit acidity, the floral notes and the layered sweetness Kenyan AA is known for. None of that survives a rushed or careless supply chain, which is why the relationships with the farmers and millers we buy from matter as much as the grading. Knowing who grew it and how it was processed lets us actually stand behind quality, not just claim it. It also means the people growing this coffee are dealt with directly and fairly, rather than disappearing into an anonymous export chain.
By the time a bag reaches your door, it’s travelled from those Kenyan hillsides to a roastery in Melbourne, where we roast in small batches to keep it fresh rather than sitting in a warehouse. What we want is simple: pour a cup of Mara and taste Kenya properly that is the acidity, the fruit, the complexity which is brewed fresh, at home, in Australia.