THE FARM: Although Kenya and Ethiopia share a border, their coffee histories diverge significantly. French missionaries introduced coffee to Kenya in 1893, leading to the establishment of large coffee estates. Until 2006, green coffee from Kenya could only be traded through the national auction system, but new legislation has since allowed producers to sell directly to buyers, transforming the industry. Kenya's coffee production has maintained its reputation for quality and consistency through meticulous management at the washing stations. Nationwide, over 600,000 smallholder farmers are organized into Farmer Cooperative Societies (FCS), which play a crucial role in overseeing traceability and quality control for their members. Wakamata Factory is part of the Tekangu Farmer’s Cooperative Society, along with three other factories in the region of Nyeri County. The factory was founded in 2013 and serves over 500 smallholders with a total of around 450 hectares of fertile farmland.

This coffee is also a peaberry selection, which happens as a mutation where one of the two seeds inside the coffee cherry dies off, leaving behind a single, round-shaped bean. They are the exception, for sure, with most shrubs producing much less than 10%. Some people think that peaberries tend to be sweeter since a single seed receives all of the nutrients.

OUR ROAST: Kenyan coffee is renowned for its bold, fruit-forward flavors and complex acidity. This peaberry lot is robust, fruited, and an intense coffee overall. The dry fragrance is fruity and floral. The fruited scent is bolstered in the wet aroma, accompanied by notes of maple sugar, and a concord grape note. Our roast delivers a cacao bar element too, which still takes a back seat to some dark fruit flavors. This is a truly special cup of coffee.

*** All prices are per pound ***