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Division: Mukurwe-ini
Location: Gakindu
Community: Njiru-ini & Ruthanji
Altitude: 1550 masl
Variety: SL 28, SL 34
Process: Washed
Drying: Raised beds
Tasting Notes: Raw Honey, Dark Muscovado Sugar, Syrup, Cream

At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product. At 1550 masl, Tambaya factory is located 160km from Nairobi. This factory is registered by the Coffee Board of Kenya and serves 843 active members. Several initiatives have been implemented aiming to improve the living conditions of its members and employees. Field support from technical services, school, and medical credits are some of the programs offered. Kenyan coffee is undeniable: unique, powerful flavors that can’t be found anywhere else in the world. Using our extensive network, we selected a small volume of the absolute best of the best. Flavors tend to run the full sensorial gamut — from dark fruits to refreshing citrus, from raw honey to dark muscovado sugar, and from a syrupy mouthfeel to a mouthfeel of fresh cream.