In the highlands of Kirinyaga, beneath the slopes of Mount Kenya, a cool and fertile environment shapes some of Kenya’s most expressive coffees. The region receives nearly 50 inches of rainfall each year, with volcanic soil, flowing rivers, and dense forests creating ideal conditions for slow cherry development and vibrant fruit expression.
This coffee comes from the New Ngariama Farmers Cooperative Society, processed at the Kainamui factory, where around 1800 smallholder farmers contribute cherries from tiny plots averaging less than half a hectare. Most farmers grow only around 200 coffee trees alongside crops like bananas, tea, eucalyptus, and macadamia, creating a diverse agricultural ecosystem that naturally supports soil health and environmental stability.
Beyond production, the cooperative also plays an important social role. Farmers receive agronomy training through partnerships with agricultural organisations, while the cooperative provides financial support for school fees, farm inputs, and emergencies, helping stabilise livelihoods alongside coffee quality.
Like most Kenyan coffees, this lot follows a traditional washed process. Cherries are picked fully ripe and depulped on the same day, before undergoing 24 to 48 hours of fermentation in open air concrete tanks. The coffee is then washed through water channels, soaked underwater for up to 72 hours, and finally dried slowly on raised beds. This careful and structured process enhances clarity, acidity, and the intense fruit-forward character that defines coffees from Kirinyaga.
