Kenya
Gathaithi
Tasting Notes Cranberry, Honeydew, Stewed Pear
Variety SL28, SL34
Process Washed
Elevation 1,720 MASL
Region Nyeri, Central Kenya
This washed AA lot from Gathaithi Farmers' Cooperative Society showcases the vibrant clarity that has made Nyeri one of Kenya's most celebrated coffee regions. Grown at 1,720 MASL in fertile red volcanic soils, predominantly from SL28 and SL34 varieties, cherries are carefully sorted, fermented, washed and dried on raised beds to preserve sweetness and structure. The result is a bright, elegant cup with vibrant cranberry acidity, soft honeydew sweetness and a delicate stewed pear finish, a classic expression of Kenya's finest high-grown coffees.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Mara State
Tasting Notes Cranberry, Blood Orange, Coffee Blossom
Variety Ruiru 11, Batian
Process Natural
Elevation 1,600 - 1,800 MASL
Region Narok(Southwestern Kenya)
This natural lot from Mara Coffee in Narok, Kenya offers a vibrant and aromatic expression of one of the country's newest coffee growing regions. Grown at 1,600 - 1,800 MASL, Ruiru 11 and Batian cherries are carefully sorted, fermented in sealed barrels for four days, and dried slowly on raised beds. The extended fermentation builds fruit intensity while preserving clarity and structure. The result is a lively cup with bright cranberry acidity, juicy blood orange sweetness and delicate coffee blossom florals.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Karimikui
Tasting Notes Blackberry, Lime, Brown Sugar
Variety Batian, SL28, SL34, Ruiru11
Process Washed
Elevation 1,600 - 1,900 MASL
Region Kirinyaga
This washed lot from Karimikui Factory in Kirinyaga, Kenya delivers a vibrant, structured cup with hallmark clarity and balance. Grown at 1600-1900 MASL, a blend of Batian, SL28, SL34 and Ruiru 11 contributes bright acidity, depth and layered sweetness. Cherries are carefully sorted, depulped and fermented before being washed and dried slowly on raised beds. The result is a clean, expressive profile showing dark berry intensity, citrus lift and a rounded brown sugar finish - a refined and classic expression of Kenya’s high grown coffees.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Riara Estate
Tasting Notes Blueberry, Kiwi, Lemonade
Variety Batian, SL28, SL34, Ruiru11
Process Washed
Elevation 1,670MASL
Region Kiambu
Since the 1920s, Riara Estate has thrived in Kiambu’s cool, rain-rich highlands. Community-owned since 1972, the 74-hectare farm grows nearly 80,000 SL28, SL34, and Ruiru 11 trees in fertile red volcanic soil, surrounded by indigenous plants and wildlife. Blessed with steady rainfall, Riara needs no irrigation. The coffee is washed: ripe cherries are handpicked, depulped the same day, fermented, soaked, then dried slowly on raised beds. The result is a lively, complex cup with notes of blueberry, kiwi, and sparkling lemonade.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Getuya
Tasting Notes Plum - Nashi Pear -Black Tea
Variety Batian, SL28, SL34, Ruiru11
Process Washed
Elevation 1540 MASL
Region Kirinyaga
Getuya Coffee Factory has been a hub for smallholder farmers since 1964. Run by the Mwirua Farmers Cooperative Society, it represents 900 growers who each farm just a fraction of a hectare. Ripe cherries are handpicked, sorted, and undergo Kenya’s signature washed process—fermented, triple-washed, soaked, and dried on raised tables for 6-7days. This meticulous care produces a cup with elegant layers of plum, nashi pear, and black tea, reflecting both the land’s richness and the dedication of its farmers.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Mutitu
Tasting Notes Cranberry - Brown Sugar - Lime
Variety Batian, Sl28, Sl34, Ruiru11
Process Washed
Elevation 1,500 - 2,000 MASL
Region Kirinyaga
Founded in 1963 on the southern slopes of Mt Kenya, Mutitu Factory serves 1,250 smallholder farmers in Kirinyaga, each with small plots of coffee grown alongside macadamia, beans, and corn. Handpicked cherries are pulped, double-fermented, washed, and uniquely soaked for up to 24 hours before drying on raised beds. This meticulous process, combined with Kirinyaga’s rich volcanic soils and abundant rainfall, produces coffees of remarkable vibrancy and clarity. Mutitu’s blend of Batian, SL28, SL34, and Ruiru 11 delivers the bright acidity, and complex profiles that make Kenyan coffees among the most celebrated in the world.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
New Irati
Tasting Notes Raspberry, Watermelon, Maple Syrup
Variety Batian, Ruiru 11, SL28, SL34
Process Washed
Elevation 1,600 – 1,750m above sea level
Region Murang’a
Established in the 1970s, New Irati is the youngest of five washing stations operated by the Kangiri Farmers’ Cooperative Society (FCS) in Kenya. Despite being the newest, it plays a vital role in the community, serving over 650 active smallholder farmers and more than 1,080 registered members. Nestled in Kigumo Sub-County, Murang’a, on the lush slopes of the Aberdare Ranges, New Irati benefits from one of the most ideal coffee-growing climates in the world. Volcanic soils, high elevations, and cool, misty weather foster slow cherry development, allowing for rich, nuanced flavour. The result is a cup that reflects both terroir and tradition—vibrant, complex, and deeply rewarding.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Ruona
Tasting Notes Mango, Rockmelon, Lemon Tart
Variety Batian, Ruiru 11, SL28, SL34
Process Washed
Elevation 1,700 – 1,850m above sea level
Region Murang’a
This exceptional AA Fully Washed lot is a true representation of Kenya’s finest coffee, grown by dedicated smallholder farmers on the fertile slopes of the Aberdare Range in Murang’a County. The cherries are meticulously handpicked and delivered to the Ruona Factory—an esteemed wet mill under the Ruchu Gacharage Farmers Cooperative Society, established in 1961. With only about 600 farmers contributing to this lot, it reflects a deep commitment to quality and tradition. Washed with pristine river water and nurtured by volcanic soils, high altitudes, and cool mountain air, this coffee offers a cup profile that is vibrant, complex, and truly remarkable.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Gathinja
Tasting Notes Cranberry, Mandarin, Black Tea
Variety SL28, SL34, Batian, Ruiru 11
Process Washed
Elevation 1,650 – 1,700 m
Region Central Kenya
This PB lot exemplifies the cup quality that Kenya's Murang’a region has to offer. Farms sit at altitudes of 1,650 to 1,700 meters above sea level along the western slopes of the Aberdare Mountain range. The climate and geography in this area are well-suited for coffee production. The county boasts the fertile red volcanic soil and cool temperatures that coffee loves and for which this growing region is known. Farmers typically manage small plots with around 200 trees, focusing on quality and sustainability. Their collective efforts help maintain Murang’a’s status as one of Kenya’s most celebrated coffee-growing areas.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Kevote Embu
Tasting Notes Cranberry, Apricot, Earl Grey
Variety Batian, Ruiru11, SL28
Process Washed
Elevation 1,600m above sea level
Region Eastern Kenya
Kevote Factory, located in Embu, Eastern Kenya, processes coffee from 1,300 farmers, showcasing the SL28, Ruiru 11, and Batian varietals. This blend results in a cup with bright acidity, a full body, and rich, fruity notes, often featuring citrus, berry, and stonefruit flavours. The factory is part of the Kirurumwe Farmers’ Society in Makengi, Embu County, founded in 1963. Kirurumwe FCS operates three factories and processes about 25% of the region’s smallholder coffee. Their commitment to quality and community support highlights their significant role in the local coffee industry.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Kianjuki Embu
Tasting Notes Mandarin, Yellow Peach, Earl Grey
Variety Batian, Ruiru11, SL28
Process Washed
Elevation 1,500m above sea level
Region Eastern Kenya
There are 800 farmers who deliver their cherry to the Kianjuki Factory. The factory is owned and operated by the Kirurumwe Farmers’ Cooperative Society (FCS), which is situated in Makengi, Embu County. Founded in 1963, the society now operates three factories. In total, Kirurumwe FCS processes and sells about 25% of all the coffee produced by smallholder farmers in the region. The combination of SL28, Ruiru 11 and Batian varietals creates a cup characterised by bright acidity, a full body, and rich, fruity notes.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction
Gatomboya AA
Tasting Notes Blackcurrant, Grape, Floral
Variety SL 28, SL 34
Process Washed
Elevation 1770masl
Region Karindundu, Nyeri
Gatomboya is a Kikuyu word meaning “swamp” due to the swampy area. Gatomboya Factory is run by Barichu Farmers Cooperative Society (FCS). Over 600 members deliver cherry to the station. Members cultivate coffee at 1,400 to 2,000 meters above sea level and Gatomboya Factory takes every action to preserve the exceptional quality of the cherry delivered by their members. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp. The factory uses a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.
Brew Guide
V60
7 days / 15.2g dose / 250ml filtered water / 96° / 2 minute 30 second extraction
14 days / 15g dose / 240ml filtered water / 94° / 2 minute 30 second extraction
21 days / 14.5g dose / 230ml filtered water / 93° / 3 minute extraction