Whole Bean Coffee
[KEN-YUH • KAH-MOON-DOO]
Process: Natural
Blackberry, Honey, Raspberry
Light and sweet, Blackberry acidity, honey and raspberry sweetness.
This natural-processed lot is from Kamundu Estate in Kiambu, Kenya. Kamundu is a 155ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership.
Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers, this involves the provision of living quarters and early child education. They have also been able to invest further in the local primary school, Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their opportunities in an increasingly digital world.
Whole Bean Coffee
[KEN-YUH • MOO-EE-NAH-MEE • ES-TATE]
Process: Washed
Raspberry, Clove, Clementine
Wild cup, super juicy and bright. Raspberry and Clementine acidity.
After returning to his childhood home near Eldoret in 2015, Stephen Nendela and his mother converted their six-acre sugarcane plot to coffee. The success of that first microlot led him to purchase a neglected 17-acre farm in the cool Cherengany Hills, reviving it as Nawiri—known locally as Muinami, his family name meaning “those who work.”
When his coffee lost money at auction in 2020, then earned a premium the next year, Stephen sought answers, tracing the buyer and hearing simply, “Your coffee is good.” The remark proved catalytic. Today his experimental honeys, naturals, and extended-washed lots rank among Western Kenya’s best.
At Muinami, visitors are invited to plant a tree instead of signing a guestbook, a gesture that mirrors Stephen’s approach to coffee—patient, grounded, and generative. Bees hum in the shade of acacias, crested cranes return with the rains, and the farm’s name, Nawiri—prosperity—feels less aspirational than descriptive.
HIGHLAND COLLECTION
Whole Bean Coffee
[KEN-YUH • GUH-CHA-THUH]
Process: Washed
Orange, Brown Sugar, Cinnamon
This microlot comes from the Gachatha Farmers Cooperative Society, 391 acres between the villages of Muthuaini and Kianjau.
Delicious Washed AA Grade. Tastes like oranges cooked down with brown sugar and cinnamon.
Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.
The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.
12 oz bag of whole bean coffee
Process: Washed
caramel, apple, toffee
Ruera Estate provides employment to 1,000 people picking and processing coffee on nearly 500 acres of land in Kiambu County, Juja Sub County. It is approximately 15 km from Ruiru town along Kiganjo road. Soils are red volcanic, with the landscape sloping gradually amidst low-lying hills rising above 1,500 meters. The area has two rainy seasons: March to May and October to December; with two corresponding harvest seasons: May to June and November to December. Irrigation of coffee is carried out during the alternate dry seasons.
12 oz bag of whole bean coffee
Process: Washed
grapefruit, rhubarb, peach
As the southwestern slopes of Mt. Kenya ease, their gentle decent is interrupted by a hill the Kikuyu people called Kia-Nyiri, which British colonists shorten to Nyeri by way of naming an outpost that was established on the spot, a natural crossroad for travel and trade in the early days of the 20th century. The commercial cultivation of coffee, new to Kenya, helped grow the outpost into a town. Since 1999, nearby Muwa Estate has been processing its own coffee and that of other smallholders in a factory on the outskirts of Nyeri. Most of the farmers in the region grow SL28, SL34, Ruiru 11 and some Baitan in the red volcanic soil under the shade of macadamia and gravellea trees alongside tea, banana, and corn.
12 oz bag of whole bean coffee
Process: Washed
orange marmalade, guava, caramel
Orange marmalade and guava is the best way to describe our new Kenya Karatina. This coffee is bright yet balanced with a warm caramel finish.
Karatina is located in Barichu locale, Mathira division near Karatina town in the Nyeri County, the southern part of the famous Mt. Kenya and part of the Barichu Cooperative Society with about 1,450 small scale farmers. The cherries are fully washed with fresh river water from Ragati River and sundried on raised beds.
12 oz bag of whole bean coffee
Process: Natural
Red Grape, Stone Fruit, Black Cherry
Our very first natural processed Kenya! This coffee has sweet notes of stone fruit and black cherry.
This naturally processed, single varietal SL34 lot is from from Kamundu Estate in Kiambu, Kenya. Kamundu is a 155ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership.
Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers this involves the provision of living quarters, early child education, union membership and guaranteed payment above minimum wage. In collaboration with importers, they have also been able to invest further in the local primary school Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their oppotunities in an increasingly digital world.
Whole Bean Coffee
[KEN-YUH • REW-REW]
Process: Washed
Orange Soda, Peach, Juicy
An incredibly sweet and juicy coffee from Kenya, with notes of orange soda, it is well balanced with its high acidity and sweetness.
This AA-grade, washed process coffee is from the Ruiru Mills estate, a 145ha coffee farm.
Whole Bean Coffee
[KEN-YUH • KITCH-WUH • TEM-BOH]
Process: Washed
Caramel, Papaya, Grapefruit
Kichwa Tembo means “elephant head” in Swahili, and represents the strength in the cups. Kichwa Tembo presents a classic, hardworking Kenya profile with citrus fruit like grapefruit, bright and tangy acidity, balanced sweetness, and some of the complexity expected from a Kenyan.