It is truly extraordinary to see how Kenya demonstrates flawless excellence in the sorting and processing of coffee. 

Each step has been mastered according to the unique Kenyan style, in order to achieve exceptional quality and consistency. Expectations are high, and so are the results. 

On the farming side, we are observing some interesting dynamics, though not all are positive. The iconic and flavorful SL28 and SL34 cultivars are increasingly being replaced by more resistant varieties such as Batian and Ruiru 11, which leads to a certain loss of expertise. Moreover, the average age of coffee farmers is extremely high. Who will take over? 

There are, however, pockets of enthusiasm and hope: some people are planting SL cultivars, focusing on organic farming, and more and more young people are getting into coffee growing. That is what we are hearing. 

I have never been to Kenya; I hope to travel there in 2027 to see for myself what is happening on the ground. 

At Tribute, we love to offer a varied selection of Kenyan coffees every year. Although they all possess that characteristic aromatic "Kenyan" flavor, these exceptional coffees come in many different styles. 

The AB lot (AB referring to the physical size of the beans) presents those intense blackcurrant aromas that we appreciate so much in Kenyan coffee, with a slightly richer note, reminiscent of "reduced sugar," characteristic of dried apricots and brown sugar. 

It is a dynamic tasting experience, which is best savored slowly, because as the temperature changes, your perception will also evolve. 

I hope you enjoy it! 

Paul Arnephy

Cooperative: Mwirua Farmers’ Cooperative Society

Location: Kirinyaga County

Species: Arabica 

Cultivar: SL-28, SL-34, Batian, Ruiru 11

Process: Washed

Drying: Raised drying beds 

Altitude: 1,600 - 1800m

Harvest type: Handpicked

Exporter: Dormans

Importer: Nordic Approach

Green coffee moisture content at time of purchase: 8.9%

FOB: USD 10.43 / kg

Information provided by Nordic Approach:

Founded in 1954, the Mwirua Farmers’ Cooperative Society is one of the oldest cooperatives in Kirinyaga County; it oversees several affiliated coffee processing factories, including Mitondo. The cooperative supports thousands of smallholder farmers, most of whom manage small plots with an average of a few hundred coffee trees per household.

Through shared infrastructure and centralized processing, the Mwirua Farmers’ Cooperative allows its members to access markets more efficiently and benefit collectively from coffee sales once operating costs are covered. Ongoing investments in processing equipment and quality control aim to improve production consistency and long-term yields for its members.

Impact

Beyond coffee production, the Mwirua Farmers’ Cooperative plays an important role in supporting rural livelihoods. It promotes good agricultural practices, farmer training, and initiatives that strengthen sustainability and resilience within the community. By improving quality at the factory level and supporting its members at the farm level, the Mwirua Farmers’ Cooperative helps secure the future of smallholder coffee farming in Kirinyaga.

Filter coffee
Ratio 1:16
15g ground coffee
240g water (between 92-99°c depending on the brewing device)

The brewing device is not very important; we use Orea porcelain for its fast flow rate and design.

The most important thing is to grind the coffee fresh and use low-limescale water.

Espresso

If you have professional-grade equipment, you can prepare a delicious espresso with this coffee. Opt for a high brew ratio, a low-pressure pre-infusion, then gradually increase the pressure to 8 bars for about 15 seconds.

Aim for a ratio of 1 to 3 - 4 and enjoy!