Kenya Coffee Beans

This lot comes from the Kamwangi washing station and is grown at altitudes of 1,600-1,800 masl. by smallholders in Kirinyaga County, in Kenya’s central highland region. Kamwangi is one of three washing stations managed by the Ngariama Farmers Cooperative Society, which serves around 1,500 farmers in this region, home to the slopes of Mount Kenya, rich volcanic soils, and numerous rivers. Coffee develops slowly due to the high altitude and lower temperatures, creating very muture fruit flavours, high in complexity.

A washed Kenyan coffee from Riara Estate with mixed currant aromatics, stewed fruit sweetness, citrus acidity, and a tea-like finish.

CONVERGE - Kenya (Washed) featuring Kenya.

NEED 2 - Kenya (Washed) featuring Kenya.

Kenya + Tinganga, Kiambu CountyVarietal: Batian, Ruiru 11, SL28, SL34Process: WashedAltitude: 1830masl Black Currant, Demerara, Black Tea The Sasini Estate AB Lot is a high quality coffee grown at 1,830 metres above sea level on the 260 hectare Tinganga Farm in Kiambu County, Kenya. Owned by Sasini PLC, which has grown coffee in the Kenyan Highlands since 1952, the estate utilises rich, deep red volcanic soil to cultivate Batian, Ruiru 11, SL28, and SL34 varieties. Harvested between October and December by some of the farm's 300 employees, the ripe cherries are fully washed, fermented for 12 to 16 hours, and sun dried on raised beds for 2 to 3 weeks before undergoing on site quality cupping. Managed with a focus on sustainability, the farm employs eco friendly practices such as reusing pulping water, planting shade trees, and turning decomposed coffee pulp into organic fertiliser.

Zesty, complex, and bursting with character! This exceptional Kenyan coffee opens with vibrant notes of zesty lemon curd and dark blackcurrant jam, balanced by an aromatic oolong tea finish. Situated near Karatina in Nyeri County, Tegu, meaning “low place”, sits in the cool mountain foothills between Mount Kenya and the Aberdare Range. Operated by the Tekangu Farmers’ Cooperative Society, established in 1969, the factory serves around 1,200 smallholder family farmers who hand-pick ripe cherries across tiny, high-altitude plots. After a double fermentation and a 24-hour soak in fresh water, the coffee is slowly dried on raised beds. A traditional Kenyan process that creates remarkable clarity, vibrant acidity, and an unforgettable cup profile. Details Free UK Tracked 48 delivery on orders over £30. Please see our FAQs for more information. Order before 10:00am Mon-Fri for same day dispatch We don't ship coffee more than 7 days from roast date Our CoffeeWe source speciality grade coffee that is fully traceable and ethically sourced, working with producers and importers who share our values. Read more about our ethics. StorageAll our coffee beans are roasted fresh and are best consumed within within 6 weeks of roast date. Reseal the bag after opening and store at ambient temperature away from direct sunlight. Giving backAs a Certified B Corporation, we support charities and organisations that share our values, allowing both you and us to create a positive social and environmental impact with every purchase, all year round.

A washed Kenyan AB filter roast with blackberry fruit, molasses depth, and a marmalade finish.

Kenya - Washed - Filter Roast Coffee Blackcurrant, Toffee, Elderflower

A washed Kenyan AA filter roast with pink apple brightness, blackcurrant jam intensity, and caramel sweetness.

A washed Kenyan AB from Kianderi washing station in Kirinyaga, produced from SL28, SL34, Ruiru, and Batian varieties. Expect a clean, high-grown profile from a cooperative Horsham has worked with for years.

ALTITUDE : 1,500 - 2,000 MASL VARIETAL : SL-28, Ruiru 11, Baitan PROCESS : Washed REGION: Central Highlands Nyota, meaning “star” in Swahili, celebrates the classic coffee profile of Kenya’s Central Highlands. Rather than coming from a single farm, Nyota is a regional selection bringing together coffees grown by smallholder farmers working through cooperatives across some of Kenya’s highest-altitude coffee-growing areas.The coffee is processed using Kenya’s traditional washed method. Ripe cherries are pulped before undergoing controlled fermentation, followed by thorough washing to remove the remaining mucilage. This careful process contributes to the clarity, structure and consistency for which coffees from the region are known.Following processing, the coffee is prepared at the dry mill, where beans are carefully graded and screen-sized. Nyota is selected to the AB grade, creating a consistent lot while retaining the distinctive character of the Central Highlands.The result is a coffee rooted in one of the world’s most celebrated growing regions, bringing together the work of many small producers in a profile that is unmistakably Kenyan.

Origin Kenya Producer Kii AA Region Kirinyaga Altitude 1700 -1900 masl Varieties SL28 & SL34 Processing Washed Roast Profile Medium light Taste Notes: Blackcurrant / Black Cherry / Raspberry Perched on the fertile southern foothills of Mount Kenya, the Kii factory thrives in rich volcanic soils, perfect for growing exceptional coffee. Local farmers cultivate small plots of about half an acre, with roughly 250 trees each, carefully selecting cherries and bringing them to the factory for meticulous processing. The result is Kii Kirinyaga , a classic Kenyan coffee bursting with bright, juicy fruit notes, layered with floral aromatics. Its vibrant acidity is beautifully balanced by a full, satisfying body, making it a standout cup that reflects both the land and the care of the people who grow it. V60: Dose: 18g Yield: 250ml 97C Time: 2:30 - 3:00 Also works well with: Aeropress & French Press

From the slopes of Mount Kenya, rich volcanic soils and high elevation create the environment for distinct coffees: raspberry and jasmine.

Formed when a coffee cherry develops a single seed rather than two, peaberry beans have become celebrated for their complexity and depth of flavour. This lot from Kenya is softly fruity and smooth drinking.

A seasonal espresso from Burundi's Muyinga District, built around washed Red Bourbon from Prosper Merimee. Orange, raspberry, and ginger notes make it bright, expressive, and lively in the cup.

The peaberry grade is a sweet, small and round bean (unlike other beans, which have one flat edge). Once considered a less desirable grade, it is now famed for its rich, characterful flavour. Roasted to a medium-dark level, this coffee is a great expression of Kenyan coffee. Expect fruit notes of raspberry & blackberry, intense molasses and hint of high quality cocoa.

A washed Kenyan coffee from Tegu in Nyeri County. Jammy sweetness, juicy black fruit, and sparkling citrus acidity make it a lively filter coffee.

It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed with its intense honey sweetness, and so developed the natural sugars a little further with a longer roast time, and higher temperature. This has resulted in a complex sweetness with subtle florals, black forest fruits and a hint of cocoa on the finish.

Ruera Estate lies in Juja Sub County, Kiambu County, on gentle rolling hills at 1577 masl. The 190 hectare estate cultivates Kenya’s renowned SL28 and SL34 varietals, alongside the newer, disease-resistant Batian and Ruiru 11. Unlike many Kenyan coffees, which come from hundreds of smallholders and cooperative stations, Ruera is a single estate operated by Coffee Management Services (CMS). Coffee is grown, harvested and processed by a single team, allowing quality to be monitored across every stage of production. The estate employs over 300 local residents each day, with around 30% living on site.

A favourite from Kenya, elegantly juicy Chepsangor returns, and it’s as tasty as ever! Processed using a bespoke 48-hour dry fermentation, this washed lot sings with syrupy blackcurrant and rhubarb notes.

A fruit-driven espresso blend of Los Laureles and Thiririka, designed for a wildly sweet, complex cup rather than a traditional balanced profile.

A washed Kenya AA from Kii Factory in Kirinyaga, grown from SL28 and SL34 by the Rungeto Farmers Cooperative Society. Grapefruit, lavender and Rainier cherry notes are carried by bright floral acidity and a wild-honey sweetness.

Producer - Kamavindi Coffee Lab Origin - Keya Process - Natural Varietal - SL-28 Altitude - 1650-1750 MASL Flavour Notes - Plum, Red Grapes, Red Wine Best for: All Rounder roast level: Light Farm Kamavindi Coffee Lab is a specialty coffee estate and processing center located in the highlands of Embu County, near the slopes of Mount Kenya. The farm is managed by producer Peter Mbature and his family and has developed a strong reputation for producing high-quality Kenyan coffees, with a focus on innovation and sustainability. During the visit this year, the team had the opportunity to meet the people behind Kamavindi Coffee Lab, explore the processing facilities, and gain a deeper understanding of their approach to coffee production. The visit also marked the beginning of a direct relationship, and the team is now proud to source coffee directly from the estate. process Kamavindi works with traditional Kenyan varieties such as SL28 and SL34, combining them with experimental processing methods including natural and anaerobic fermentations. Their approach balances precision with creativity, resulting in coffees that are clean yet expressive. The coffees often display vibrant and complex profiles, with notes of red berries, stone fruits, red wine, and panela-like sweetness. They are particularly appreciated for their juicy acidity, elegant structure, and layered fruit complexity. Through close collaboration and direct sourcing, the team aims to showcase the unique character of Kamavindi’s coffees and the dedication behind every harvest.