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Origin: Nyeri & Murang’a, slopes of Mount Kenya
Process: Washed
Species: Arabica
Varietals: Batian, Ruiru 11, SL34, SL24
Altitude: 1,500 – 2,100 m
Grown in Kenya’s central highlands on the slopes of Mount Kenya, this coffee comes primarily from the renowned regions of Nyeri and Murang’a, areas celebrated for producing some of the country’s most vibrant and complex coffees. Rich volcanic soils, high elevations, and a temperate climate allow the cherries to mature slowly, enhancing flavor development and aromatic intensity.
Produced mainly by smallholder farmers organized into local cooperatives, this coffee is carefully handpicked and fully washed, a signature Kenyan processing method that highlights clarity, brightness, and terroir expression.
Graded Kenya AA, this lot features large, dense beans, a hallmark of superior quality. The FAQ (Fair Average Quality) designation confirms a well-prepared coffee with minimal defects and consistent cup quality.
In the cup, it delivers the classic Kenyan profile: bright, lively acidity, a medium body, and clean notes of red berries, citrus, and hints of blackcurrant, finishing with a long, refreshing aftertaste.
Why we love it
Because it perfectly represents what makes Kenyan coffees so distinctive—precision, intensity, and elegance. A vibrant, expressive coffee that shines in filter brewing and delivers exceptional clarity when dialed in for espresso.
