It's truly remarkable how Kenya consistently achieves flawless excellence in coffee sorting and processing.

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

On the cultivation side, interesting dynamics are at play, 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, leading to a certain loss of expertise. Furthermore, the average age of coffee farmers is extremely high. Who will take over?

However, there are 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 farming. That's what we hear.

I've never been to Kenya, but I hope to go in 2027 to see for myself what's happening there.

This coffee has the typical aromatic signature of Kenyan coffee, with a more subtle and elegant structure. It's delicate, flavorful, and ideal for the summer season.

I hope you enjoy it!

Paul Arnephy

Producers: 1,500 farmers who are members of the Thiririka Farmers' Cooperative Society

Location: In Githembe, the coffee cherries are pulped and washed, then transported to Kiganjo for drying.

Species: Arabica

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

Process: Clean parchment dried

Drying: Drying beds

Altitude: 1,600 - 1800m

Harvest type: Manual

Importer: Nordic Approach

Green coffee moisture content at purchase: 9.7%

FOB: USD 11.57 / kg

The Thiririka Farmers Cooperative Society (FCS) has three processing plants: Githembe, Kiganjo, and Ndundu. At Githembe, the coffee is pulped and washed, and then transported to Kiganjo for drying. Githembe has approximately 1,500 active farmers who grow SL 28, SL 34, and Batian. The soil is clay loam. The harvest season runs from October to December, and shipping takes place from March to April. Annual production is 4,100 bags (60 kg).

Processing:

The processing techniques are consistent across all three factories. The cherries are sorted before being pulped. After pulping and fermenting for 12–14 hours, the parchment is separated into P1, P2, P3, P lights, and pods. The P1 is left in the soaking tank before being taken for drying. Drying takes between 7 and 14 days.

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 the Orea porcelain for its fast flow and design.

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

Espresso

If you have professional-grade equipment, you can make a delicious espresso with this coffee.

Aim for a 1:3 ratio and enjoy!