Kenya / Washed


Whole Beans
Green Beans


Sparkling citrus fruit, blackcurrant, and redcurrant interlace flawlessly over a dense, syrupy melon sweetness. The very essence of exceptional Kenyan coffee.


Producers: Around 1200 Co-operative members of Gicherori Factory
Country: Kibugu Town, Embu County, Kenya
Cultivar: SL28, SL34, Batian
Altitude :  1650 – 1800m asl
Process: Fully Washed


At its best, Kenyan coffee is quite remarkable, with a quality and intensity rarely matched elsewhere. Mount Kenya serves as a central point from which high-quality coffee grows all around. Gicherori, located in the southeastern part of the mountain's foothills within Embu County, is home to around 1200 farmer members who cultivate a few hundred coffee trees on rolling, red-earthed hills under the shadow of Mount Kenya.

Typical of Kenyan coffee production the farmers bring ripe red cherries from their trees to the central processing factory, typically re-sorting their harvest on the day of picking before fermentation. Fermentation, washing and re-soaking usually takes three days before the coffee is laid out to dry over a couple of weeks. This process is fundamental to the consistent excellence of Gicherori.

While Kenyan coffees are often associated with lighter filter roasts, they also excel as espresso. Fuller, more developed roasts are ideal for balanced shorter drinks, preserving the coffee's exceptional qualities while allowing flavours to evolve from bright citrus notes to forest fruit overtones, all built upon a richer, sugar-browning foundation.

With this roast of Gicherori flavours of blackcurrant, cola, raisin and citrus peel are the stand out flavours on espresso. With the darker roast the acidity level is low yet complex, reminiscent of a red apple tang. This provides structure over base notes of rich dark molasses and malt. This molasses, almost treacle-like note is accentuated by a dense and syrupy mouthfeel that has a delicious viscosity. If you are making espresso-based flavours of butterscotch, orange and vanilla were stand out for us when brewed with both cows and oat milk. This versatile coffee showcases the remarkable depth and complexity that Kenyan beans can offer across various brewing methods and drink styles.