Kenya's Finest Specialty Coffee
Single-origin arabica. Small-batch roasted in Nairobi. Shipped to your door anywhere in the world.
The very best coffee
Sustainable practices
We partner only with producers who share our values. Every cherry is hand-picked at peak ripeness, hand-sorted, wet-milled with clean water, naturally fermented, and sun-dried. From farm to roastery, every decision we make considers the land, the grower, and the generations that come after us.
Expertly Roasted
After sourcing, our expert roaster transforms green beans into the vibrant, fragrant specialty coffee you'll brew at home. Every small batch is roasted with precision — preserving freshness, unlocking complexity, and delivering the balanced flavour profile you deserve, every single time.
Ethically Sourced
We source directly from Kenyan farmers — no middlemen, no guesswork. Every bag tells the story of its origin: the region, the producer, the process, the flavours. Because great coffee isn't just about taste. It's about knowing that what's in your cup was grown with care and traded with integrity.
Understanding 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. Fun fact, Kenya is know for washed process coffees.
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
Anaerobic Fermentation is the newest of the four methods — experimental, precise, and producing some of the most distinctive cups in specialty coffee.
The 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.
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