Kiambu, just north of Nairobi in Kenya’s central highlands, is a historic coffee-growing region known for its high elevation, red volcanic soils, and reliable rainfall - ideal growing conditions that support two harvests each year: a smaller “fly crop” from May to July, and a main harvest running from September through December.
Alongside larger estates, a strong network of smallholder farmers and cooperatives produce traceable, character-driven coffees, often named after local towns like Ruiru, Limuru, and Thika.
After hand-picking, cherries are sorted, floated, and pulped at wet mills, then fermented overnight before washing and soaking. Drying takes 7–15 days on raised beds with constant turning and sorting, bringing moisture down to 10–11% for stable storage and export.
This coffee was imported from our good friends at Condesa, who worked on the ground in Kenya to create a blend that captures the region’s classic Kenyan profile. In the cup, we taste cranberries and blackberries, balanced by a brown sugar sweetness. It’s beautiful to enjoy as espresso or with milk, where it cuts through with ease to deliver a rich, well-rounded profile.
Region: Central Highlands
Farm: Small holders from Kiambu County
Tasting Notes: Rich and well-rounded with notes of cranberry, blackberry, complemented by a smooth brown sugar sweetness
Altitude: 1400 - 1700 masl
Variety: SL28, SL34, K7, Batian, Ruiru 11
Process: Washed
Grind options: Whole Beans, Espresso, Aeropress, Plunger, Stovetop, Batch Brew, V60
Kiambu, just north of Nairobi in Kenya’s central highlands, is a historic coffee-growing region known for its high elevation, red volcanic soils, and reliable rainfall - ideal growing conditions that support two harvests each year: a smaller “fly crop” from May to July, and a main harvest running from September through December.
Alongside larger estates, a strong network of smallholder farmers and cooperatives produce traceable, character-driven coffees, often named after local towns like Ruiru, Limuru, and Thika.
After hand-picking, cherries are sorted, floated, and pulped at wet mills, then fermented overnight before washing and soaking. Drying takes 7–15 days on raised beds with constant turning and sorting, bringing moisture down to 10–11% for stable storage and export.
This coffee was imported from our good friends at Condesa, who worked on the ground in Kenya to create a blend that captures the region’s classic Kenyan profile. In the cup, we taste cranberries and blackberries, balanced by a brown sugar sweetness. It’s beautiful to enjoy as espresso or with milk, where it cuts through with ease to deliver a rich, well-rounded profile.
Region: Central Highlands
Farm: Small holders from Kiambu County
Tasting Notes: Rich and well-rounded with notes of cranberry, blackberry, complemented by a smooth brown sugar sweetness
Altitude: 1400 - 1700 masl
Variety: SL28, SL34, K7, Batian, Ruiru 11
Process: Washed
Grind options: Whole Beans, Espresso, Aeropress, Plunger, Stovetop, Batch Brew, V60
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