NEW OFFERINGS FROM KENYA AND PERU
New coffee releases from Kenya and Peru
KENYA | MUINAMI ESTATE
[KEN-YUH • MOO-EE-NAH-MEE • ES-TATE]
Process: Washed
Region: Western Rift Valley
Elevation: 1,900 masl
Varietal: Ruiru 11, Batian
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.
PERU | DOMINGA CARRASCO
[PUH-ROO • DOH-MIN-GAH • KUH-RHASS-KOH]
Process: Washed
Region: Cajamarca
Elevation: 1,30 - 1,860 masl
Varietal: Caturro Amarillo
Plum, White Chocolate, Orange Peel
Rich and sweet with notes of White Chocolate and Orange Peel.
At 1830–1860 masl, Dominga Carrasco tends her farm with steady confidence and open curiosity. Married to Amado Flores (uncle of David Flores), Dominga represents an older generation of growers still committed to learning from the next. She has specifically been instrumental in championing Caturro Amarillo—a fragile but rewarding variety that she preserves through careful, hands-on management, and that has influenced many of her neighbors to keep it in their fields as well.
El Morito, originally a family operation passed down over generations, formalized as a producers’ association in 2022. Dominga’s role within the group reflects its founding ethos: resilience, transparency, and knowledge-sharing across generations. She processes her coffee on-farm and contributes to a collective effort grounded in individual autonomy.
