From source to sip
The story behind your next cup.
From the village of Ngararia in Murang'a County comes a Kenya AA that carries a second mission. This is a Special Edition supporting the Navy Special Operations Foundation, and it delivers the bright, layered fruit that makes Kenyan coffee unmistakable.
The Ngararia Farmers Cooperative operates in Murang'a County on the western side of Kenya's central highlands, where coffee cultivation benefits from volcanic soil and reliable rainfall. The cooperative serves more than 700 smallholder producers, most farming plots smaller than an acre. This region receives less international attention than Nyeri County but produces coffee of comparable quality through careful farming and processing.
Read the full story
The Coffee Story
The SourceMurang'a County's quality-focused cooperatives
The Ngararia Farmers Cooperative operates in Murang'a County on the western side of Kenya's central highlands, where coffee cultivation benefits from volcanic soil and reliable rainfall. The cooperative serves more than 700 smallholder producers, most farming plots smaller than an acre. This region receives less international attention than Nyeri County but produces coffee of comparable quality through careful farming and processing.
Member farms sit between 1,600 and 1,850 meters above sea level, cultivating the SL28 and SL34 varieties that define Kenyan coffee character. That elevation range creates microclimates where coffee ripens at different rates through the harvest, allowing selective picking that targets peak ripeness. Volcanic minerals in the red soil feed the trees and contribute to the complex acidity these varieties are known for.
The CraftWashed processing for a clean, bright cup
Cherry reaches the cooperative's washing station within hours of picking, so processing begins while the fruit is fresh. The station depulps mechanically, then ferments the coffee in clean water for 24 to 48 hours depending on temperature and cherry condition. Operators check fermentation progress regularly to judge the right washing time.
The washed process emphasizes the coffee's inherent character rather than adding processing flavors, producing the clarity and fruit-forward brightness that specialty buyers seek. Careful drying on raised beds completes the work, with regular turning for even moisture reduction. We roast the green coffee to City+ in small batches, a level that preserves the bright acidity and keeps the fruit notes intact.
The CupClassic Kenya complexity
Blackcurrant provides the signature Kenya opening, followed by blood orange acidity that feels both bright and juicy. Strawberry adds a second layer of fruit while honey sweetness balances the citrus and berry. Medium body carries everything cleanly without muddiness, showing the careful processing behind the cup. It is a coffee that reminds you why Murang'a County deserves recognition alongside Kenya's more famous regions.
