The very best coffee
Sustainable practices
We partner with producers who share our commitment to people, planet and profit. The coffee is carefully cultivated, handpicked, hand-sorted, wet-milled with clean water, naturally fermented and sun-dried. Beyond the farm, we're continuously exploring eco-friendly business practices, ensuring Kenya's coffee is enjoyed by generations to come.
Expertly Roasted
After careful sourcing, our expert roaster transforms the green beans into the vibrant, fragrant specialty coffee you'll brew. Each small batch is roasted with passion and precision, guaranteeing peak freshness and a perfectly balanced flavour profile in every bag. This ensures that exceptional, consistent cup you deserve, every single time.
Ethically Sourced
You deserve quality coffee, and that's our promise. We source the finest coffee, directly from Kenyan farmers, sharing their stories of origin, passion, farming and processing methods. This ethical transparent approach ensures that , you are not just enjoying premium taste; you are contributing to the well-being of the producers.
Our Coffee Offering
Wherever you are in the world, whether a home brewer, office, cafe, restaurant, hotel, importer, or roastery, we got you.
What is coffee processing?
If you check our coffee packs, you will notice we list a "process" alongside the origin and tasting notes. Coffee processing is the crucial stage where the layers of fruit surrounding the coffee seed (or bean) are removed after harvest. It's one of the most influential factors—alongside terroir and roast—that determines the final flavour in your cup, affecting everything from acidity and sweetness to body and clarity.
Natural/Dry Process
The Natural Process is the oldest and most traditional, resulting in bold flavours. The whole cherry is sun-dried intact, allowing the bean to ferment inside the fruit before removal. This prolonged contact creates intense fruity and sometimes funky flavours, typically featuring notes of jammy berries and a heavier mouthfeel.
Washed/Wet Process
The Washed Process removes nearly all fruit before drying to achieve maximum flavour clarity. Beans undergo a brief fermentation to break down the mucilage, which is then rinsed away. With minimal fruit influence, this method highlights the coffee's terroir, resulting in a cup with bright acidity, clean flavours, and a crisp finish. Popular in Kenya.
Honey process
The Honey Process (or Pulped Natural) is a sweet spot between Washed and Natural. The beans are dried with some of the sugary mucilage left attached (determining the "honey"). This retained sugar ferments, resulting in increased sweetness, body, and complexity. These coffees are well-balanced and smooth, with more texture than washed.
Anaerobic process
The Anaerobic Fermentation is an experimental method where cherries are sealed in oxygen-free tanks for a controlled fermentation before drying. By restricting the cherries' access to oxygen, this allows specific yeasts and bacteria to thrive, creating intense, unique flavour compounds. This results in notes of tropical fruits, spices, and wine-like characteristics.