South of Mount Kenya, smallholder farmers cultivate coffee on the high plateaus of Nyeri, Kirinyaga, and Kiambu, with most tending just a few hundred trees. Their harvests are delivered to local cooperatives, where Kenya’s renowned double-washing method brings out clarity and refinement.
The result is a coffee that embodies Kenya’s global reputation: bright, lively acidity, layered sweet and fruity complexity, and exceptional cup quality—a vivid expression of the country’s celebrated terroir.

Origin: Massai
Altitude: 1700 - 2200 m.a.s.l
Variety: Arabica
Process: washed
Cupping notes: honey, milk chocolate, dried fruit, lemon