This coffee is a vivid expression of Kenyan terroir—bright acidity, smooth sweetness, and a lingering mouthfeel. It has notes of stone fruit and black currant, roasted to keep its complexity.

This limited-release single-origin comes from the Kangocho Factory in Nyeri County, a cooperative-run washing station nestled in the fertile highlands of Central Kenya. Produced by smallholder farmers, each cultivating around 1 hectare of land. This coffee is a testament to intentional farming and processing, with the farmers acting as stewards of land and tradition. The cooperative, Gikanda Farmers’ Society, reinvests in its growers through education, welfare, and sustainable farming practices—so your purchase supports a vibrant agricultural community.

These beans are fully washed and sun-dried, preserving clarity and complexity. Since they are grown in nutrient-rich volcanic soil, you can expect structure, vibrancy, and a remarkably smooth finish in the cup.

Preferred Brew Method: Pour-over or French Press

Origin: Kenya
Process Method: Washed
Roast: Medium 

Whole Bean Coffee