From source to sip
The story behind your next cup.
On the southern shoulder of Mount Kenya, in Nyeri County, smallholder farmers carry ripe cherry to the Kiamwangi wet mill by hand. The volcanic soil here is deep red and rich, and the cool mountain air slows everything down, including the way these beans build their sugars.
Nyeri sits at the heart of Kenya's reputation as one of the most respected coffee origins on the continent. The county's iron-rich volcanic soils and high elevation produce dense, hard beans with the structured acidity Kenyan coffee is known for worldwide. Kiamwangi is one of three washing stations run by the Iria-Ini Farmers Cooperative Society, which has organized growers in this area since the 1950s.
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The Coffee Story
The SourceNyeri County and the Iria-Ini Cooperative
Nyeri sits at the heart of Kenya's reputation as one of the most respected coffee origins on the continent. The county's iron-rich volcanic soils and high elevation produce dense, hard beans with the structured acidity Kenyan coffee is known for worldwide. Kiamwangi is one of three washing stations run by the Iria-Ini Farmers Cooperative Society, which has organized growers in this area since the 1950s.
Today the cooperative serves roughly 700 smallholder members, most tending small plots of a few hundred trees alongside subsistence crops. Cherry is delivered ripe and processed the same day at the factory, which sits just below 1,800 meters on the slopes of Mount Kenya. At this altitude , cherries mature slowly and concentrate the bright, fruit-forward character that defines the cup.
The CraftKenya's Double-Fermentation Washed Method
The trees here are a mix of the classic Scott Laboratories selections, SL28 and SL34, prized for cup clarity, planted alongside the disease-resistant hybrids Ruiru 11 and Batian. After picking, cherry is depulped and the beans ferment underwater, then are washed and soaked a second time in clean mountain water. This double washed processing is a Kenyan signature, scrubbing the beans clean and sharpening their acidity.
We roast this lot to City+, a level that keeps the high-grown density intact and lets the fruit lead rather than masking it under roast. The AA grade marks the largest screen sizes the cooperative sorts, beans that develop evenly and hold their structure through the roast.
The CupTropical Fruit and Citrus Lift
This is Kenya at full volume. The cup opens with juicy pineapple and ripe peach, then a clean grapefruit acidity lifts everything and carries through the finish. The body is full and round, with a black-tea structure underneath that keeps the brightness in balance rather than letting it run sharp. It rewards careful brewing and stays expressive as it cools.
