Kenya

Lively acidity, clarity, and layered fruitiness. In the cup, you’ll find a pleasant cranberry-like acidity, with a gentle sweetness reminiscent of blackberry jam and dried figs.

Region

This coffee comes from Kirinyaga County, a fertile region on the southern slopes of Mount Kenya. It is grown by smallholder farmers organized under the Thirikwa Farmers’ Cooperative Society, who collectively care for more than 400,000 coffee trees. The coffee grows at an altitude of 1,600–1,700 meters above sea level in deep red volcanic soil, and the rainfall-rich climate gives it the distinctive complexity and bright juiciness typical of Kenyan coffees.

Processing

Farmers here mainly focus on the traditional SL28 and SL34 varieties, which are among the most respected in the country for their pronounced flavor profiles. Processing takes place at Gakuyu-ini Factory, where the cherries are carefully sorted, pulped, and fermented using the washed method. The coffee is then dried on raised beds, resulting in a clean and consistent flavor.

The Gakuyu-ini processing station is known for paying farmers fair prices and investing in education and quality development — something that clearly reflects in the final cup.