December 4th 2025

Origin

This peaberry coffee was harvested on the slopes of Mount Kenya in the Kirinyaga province. The region’s bimodal rainfall pattern — meaning two peaks of heavy rain throughout the year — together with volcanic soil and high elevation creates ideal conditions for coffee cultivation. This lot was produced at an altitude of 1900–2000 masl by smallholder farmers working with the Kabare Farmers Cooperative Society. Working with the cooperative allows farmers to deliver their cherries to a partner wet mill while receiving a fair price for them. The wet mill then processes and exports the coffee. For this lot, consisting of SL34 and SL28 varieties, cherries are handpicked when red and ripe and brought to the Kimandi Wet Mill, where they are sorted, pulped, and fermented for approximately 16 hours depending on temperature. The coffee is then washed with clean mountain water and dried on raised beds for 14 to 21 days until the desired moisture level is reached.