Kenya

Farm

The farm is situated at an altitude of 1,800 metres above sea level at its lowest point, reaching up to 2,200 metres at its highest.

To the northeast, it borders the majestic snow-capped Mount Kenya, Africa’s second-highest peak, while to the west lies the scenic Nyeri Hill, from which the farm takes its name.

The farm’s history dates back to the early 1890s, when Kenya was still under British colonial rule. It is one of the oldest coffee estates established in East Africa, with its first coffee trees planted in 1914. The estate is exceptional not only for its historical significance but also for its remarkable size, which remains unmatched in the region. Its wet mill was built in 1934 and was originally used to process coffee for export to Italy. The mill is still in operation today.

Processing

Most coffee in Kenya is produced by smallholder farmers, who deliver their cherries to local factories (central processing stations), where washed coffees are predominantly produced. Large estates are also best known for their washed lots, although processing methods can vary slightly from one region or estate to another.

Once the coffee cherries are harvested at peak ripeness, they are depulped on the same day. The parchment coffee is then typically fermented in open concrete tanks for 24–48 hours before being thoroughly washed in water channels. After washing, it is soaked in clean water for an additional 12–72 hours. Finally, the coffee is spread out on raised drying beds until it reaches the desired moisture level.

Among all the Kenyan coffees we tasted this year, this lot stood out for its exceptional clarity, vibrant fruit character, and remarkably clean cup.