Kahawa Diaries: How I Take My Coffee With Mark Muita

written by Yummy Editorial 2nd August 2016

We catch up with Mark Muita, the Artcaffe Group Sales Manager to chat about coffee culture in Nairobi as he sees it.

Mark Muita

What do you do for a living?
I am Artcaffe Group’s Sales Manager, responsible for building key customer relationships and identifying business opportunities for Artcaffe’s new corporate products.

What is your morning routine?
I wake up at 4:30AM, make some brewed coffee, do some studying and click-clack on the web to see what I missed overnight. I then go to the gym and I do what appears to be a good workout. Then I go into work awake and ready to start my day.

What’s your favorite way to have your coffee?
I take it black. A double Americano with no sugar to be specific.

Tell us a bit about Artcaffe’s cafe culture/ethos
Simply put, at Artcaffe we are crazy about our coffee! We are extremely attentive to the processing of our coffee from farm to cup. We source only the best local coffee beans and use the export grade for our coffee. The distinctive aroma of freshly brewed coffee has become one of the signature features of our restaurants.

What’s your view on cafe culture in Kenya?
I find it quite strange that as Kenyans we don’t really drink coffee, especially considering the fact that Ethiopia (one of the world’s best producers of coffee) consumes about half of the coffee it produces.

How do you see cafe culture growing/developing in Kenya?
It’s still a long road to go before we can produce a very high premium product and stop exporting it. Brands like Artcaffe have an important role to play in getting the Kenyan community to experience the world’s best coffee at local prices.

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