Saturday at Coffee Xpress
It was Saturday, the 27th, and Coffee Xpress in Westlands turned into ground zero for one of the most vibrant cupping sessions Nairobi has seen in a minute. Word on the streets? People are still buzzing about it, hadi leo.
The room was alive with a mix that felt like the whole coffee fraternity rolled into one: professionals, curious newbies, upcoming farmers, quality control folks, baristas, roasters, and die-hard enthusiasts. If coffee were your language, you had a seat at the table.
The Lineup of Coffees
And what a table it was. An amazing lineup of beans that read like a passport through coffee lands:
- A honey-processed Malawi with sweet, syrupy vibes.
- Guatemala and Nyeri honey lots holding their own with balance and charm.
- Funky anaerobics from Murang’a and Embu bringing that wild fermentation magic.
- A classic natural Sidamo from Ethiopia, fruity and bold, the kind that makes you sit back and grin.
- How can it be a cupping without a classic Kenyan Washed AB and the adorable PB?
The Guide on the Mic
Leading the session was none other than the venerable @seniorchieph from Agnimble, standing in for Over A Drink and Cafinity Roasters. With an easy, no-stress explanation of coffee’s journey from bean to cup, he had everyone leaning in, nodding, and dropping wows.
But it wasn’t just technical talk. He broke it down with heart, showing why more young people must dive into coffee production—not just the café end of things. “That’s where the real value lies,” he reminded us. And judging by the faces in the room, the message landed.
Slurps, Laughs & Lightbulb Moments
Once the spoons hit the cups, it was a beautiful chaos: loud slurps, thoughtful frowns, sudden smiles, and those “wait, what is this flavour?” moments. Producers grinned, tasting their own work, baristas compared notes, and the newbies? Manze, they left wide-eyed, realising coffee is bigger, deeper, and more exciting than they ever imagined.
This wasn’t just about flavour wheels and aroma notes. It was about breaking barriers, connecting people, and proving that Kenyan coffee culture belongs to everyone—not just gatekeepers with dusty rulebooks.
Why It Mattered
By the end, the room was buzzing—literally on caffeine, but also with new friendships, new ideas, and new respect for the bean.
It felt less like a formal cupping, more like a movement. A step towards an industry that’s open, youthful, and full of possibilities.
What’s Next
And the best part? This was only round one. The next session is already locked in for (tbc). If you missed this one, make no mistake—you’ll want to pull up for the next.
Until then, keep sipping, keep connecting, and keep the coffee conversations brewing.