From the very beginnings of Friedhats we wanted to share the coffees’ from this country. With wild and punchy flavour notes like blackcurrant and blackberry, hibiscus and lime (we are not into the tomato flavours so much) they put a smile on our faces year after year.
*buy our current coffee from this origin here*
2024
The majority of the coffee produced in Kenya comes from smallholder farmers. These are not necessarily small people, but it means they only grow coffee on a small piece of land (usually under two hectares) and do not process the coffee themselves. Their cherries are being collected by cooperatives and processed at washing stations in the area.
In this case the cherries are collected by the Ionoi Farmers Cooperative Society, and processed at the Kaguyu factory which is managed by Wilson Wanjohi. This coffee is washed, which means that, after delivery cherries are pulped, fermented overnight, then cleaned, soaked and spread out on raised beds for drying. The mineral-rich red volcanic soil and the varieties used (SL-34, Ruiru 11, SL-28, Batian) give it a typical cup profile with high and heavy sweetness, a high acidity and notes of blueberry and quality tomato juice.
Made up of familiar faces SL28, SL34, Ruiru11, and Batian, this coffee is made up of screen size AA beans - considered to be of the highest quality in grading.
A coffee of classics - coming from the slopes of Mount Kenya in Nyeri is this varietal mix of Ruiru 11, SL-28, SL-34, and Batian - classic. Washed processed (classic), at the Ngunguru Factory and brought into being by the farmers at Tekangu Farmers Cooperative Society. The cooperative serves as the overarching body for the factory itself, helping the farmers to continue being involved in the coffee chain post-harvest.
Whilst on a base of classics, the profile itself isn’t so classic. Blood orange zest, blackberry, and nectarine come together in the cup to give a bit of bite and zing; undercut with a thick sugary body.
Well well well… it’s been some time since our last Kenya. We’ve all been waiting. Every Monday morning meeting we have here at the roastery comes with someone asking, “and when are we getting a new Kenya?” Well ask no more! Because here it is!
The wait’s been worth it, as this is a beautiful cup - notes of hibiscus, creamy violet, and plum jam.
Made up of the varieties Ruiru 11 and SL28, this coffee comes from the Kaguyu Coffee Factory located in Kirinyaga County (the place to be for Kenyan coffee). Sitting at 1400 masl the factory takes cherry from small-scale farmers, grading and sorting them on location. As well as providing the mill for local farmers, the Kaguyu Coffee Factory also receives assistance from Coffee Management Services, who work on offering seminars on Good Agricultural Practices and training farmers on sustainability in the field. Outside of the world of coffee, the factory acts as a cooperative for farmers which sees members receiving school fees and emergency funds.
It’s good to think outside the box. In the coffee world we’re so used to the flavour wheel, defining the fruits, the sugar, what sweetness can we compare this to; but sometimes it’s good just to feel it out. Transport yourself away from the regular confines and into an arena of MOMENTS and VIBES. For us, the Kenya Kariaini AA #011 takes us to our fancy Grandma’s conservatory, eating jam sandwiches in the sunshine and drinking some blueberry infused loose leaf tea from bone china with pink flowers painted on the cups and saucers.
Sometimes the technical stuff is good to know though, and I can tell you all about that, a mix of the SL28, SL34, Ruiru and Batian varieties, this coffee was grown at 1600 masl and processed at the Kariaini mill. Produced by the Mwirua Farmer Cooperative Society, which is made up of 1304 farmers based in the Kirinyaga Country region.
Some feels, some info, some good coffee. Cheers. 
SUMMERTIME AND THE COFFEE’S EASY… wait, that sounds like this is some smooth, easygoing Guatemala… not that there’s anything wrong with that it’s just that this isn’t that. This is a bright, punchy Kenyan with a lime tart acidity, rhubarb, and stewed fruits. This is flash brews before the beach, this is sunshine on the terrace with a bloody mary. This is the Kenya Karamikui AA#1.
Named after the Karimikui Factory, a cornerstone of coffee processing since its establishment that’s nestled in the foothills of Mount Kenya. This factory facilitates around 600 smallholder farmers in the region, with advantages from fertile, volcanic soil. Made up of the varieties SL28, SL34 & Ruiru11, the Karimikui AA#1 benefits from its altitude of 1600 - 1700 masl, as well as a climate of 13-24 degrees celsius (ideal for coffee cultivation).
A new crop Kenya from the Thiririka Farmers Cooperative Society in Kiambu; made up of SL28, SL34, Ruiru 11, and Batian varieties, this coffee was grown at 1600 - 1800 masl and has a beautifully syrupy, sweet, thick body with lots of blueberry and blackcurrant.