Kirinyaga

Oh, you have to try this Kirinyaga coffee—it’s honestly a whole new level of coffee experience! This is not your average cup; we’re talking about beans grown way up in the Kenyan highlands, over 1,650 meters, where the air is crisp, and every single coffee cherry is handpicked. I mean, you can really taste the care that goes into it!

The moment you take that first sip, you’ll get this rich burst of black currant—it’s almost like drinking a fresh fruit juice, but in coffee form. And then, out of nowhere, these beautiful hibiscus notes come through, adding this elegant floral layer. But what really gets me is that zing of lemon curd; it’s so tangy and bright, it wakes up your taste buds in the best way possible.

This coffee doesn’t just taste good—it’s an experience. Every sip tells a story of where it’s from, and you can really feel that connection to the place and the people who grow it. If you’re into exploring new flavors and want something that’ll make you excited to brew your next cup, Kirinyaga is the one. You’ll totally fall in love with it!

So, the Kirinyaga coffee comes from these small, family-run farms, usually just 250-350 trees, grown way up at 1,600 to 1,800 meters. The altitude gives the cherries that perfect mix of sweetness and density thanks to the warm days and cool nights. Farmers bring their cherries to the Kabingara washing station, run by the Karithathi Cooperative, where they process everything to highlight those amazing flavors.

The coffee varieties are super interesting—SL28 and SL34 have been around since the 1930s, known for their deep roots and ability to thrive with little water. Batian and Ruiru 11 are newer, with awesome disease resistance and high yields, maturing in just two years. Plus, these farmers are all about sustainability, so each cup is as environmentally friendly as it is delicious!