Kenya Kiaguthu AA

Country/Region: Kenya/Othaya, Nyeri County

Varietal: SL 28, SL 34, Ruiru 11, Batian

Processing: Fully-Washed

Elevation: 1847 m.a.s.l.

We Taste: Blackcurrant, Red Plum, Floral

Belonging to the Othaya Farmers’ Co-operative Society, Kiaguthu Factory sits along the southern slopes of Mount Kenya, between the Ruarai and Chinga Rivers in Nyeri County. At around 1,800 metres above sea level, the region’s bright red volcanic soils and cool mountain climate nurture cherries that ripen slowly, developing exceptional sweetness and depth.

Coffee in Kenya is predominantly produced by smallholder farmers, who grow coffee alongside tea, maize, and vegetables, while rearing dairy cattle and chickens. At Kiaguthu, cherries are delivered by hand or bicycle to the washing station, where they are sorted and depulped.

The coffee is soaked in fermentation tanks for 24 hours to break down the mucilage, washed in clean water through channels, and then sun-dried on raised beds for 14–21 days until the moisture content reaches 10–12%.

The coffee is exported by Kenya Co-operative Coffee Exporters (KCCE), which supports smallholder producers through better market access, training, and sustainability initiatives—from tree planting and irrigation to waste management that protects local waterways.

The resulting cup is a classic expression of Nyeri: vibrant, fruit-forward, and structured, with notes of blackcurrant, plum, and juicy syrup sweetness.

Store in an airtight container and in a cool, dark place to ensure optimal freshness.