Kenya is known mostly for their output of fully washed coffees, being one of the highest quality producers of washed coffees in the world. The main growing areas in Kenya are Mt. Kenya and Mt. Elgon, where the industry here is dominated by smallholders who mostly work in collaboration with FCS’ (Farmer Cooperative Societies). The history of coffee in Kenya is vast and sprawls across many different contexts and like many other origins, it has painful colonial roots. Recent focus and work has aimed to put power back into the hands of the people and give ownership to the farmers over one of the country’s biggest exports.

*click here to buy our current coffee from this origin*

2024


Why do we need two Kenya labels you ask? Because there’s so many good ones. We just have this rotation now of great Kenyan coffees. There should be some differences between them, sure. Like some are rich and sweet with molasses and others have brightness and a fruity intensity that you’re simply not going to get anywhere else (in any other origin, that is). 

This coffee is just one of our great Kenya’s but that doesn’t mean it’s to be missed. The Rung’eto Kiangoi, coming from the Kiangoi Factory which is managed by the Rung’eto Farmers Cooperative - which I hope answers any questions you might have about where it got its name from. We’ve had a few coffees over the years from the Kii Factory and the Karimikui factory, and these all fall under the same cooperative - after the dissolution of the Ngiriama FCS. 

Accepting coffees from 1160 smallholders in surrounding areas, the factory and its cooperative also operates a dairy cooling plant that supplies to one of Kenya’s largest dairy companies, meaning the farmers within the cooperative have a diversified income that’s not so reliant on crops. 

With notes of blueberry jam, date, and rhubarb.

Peaberries. Not peas nor berries, but beans.

Peaberries are when instead of a cherry having 2 seeds there’s only 1, forming a circular mono-bean that’s not had to share any of the cherry’s delectable nutrients with anyone else. This peaberry lot comes from Kirinyaga County’s Kainamui Factory, a mill that serves around 1800 smallholder farms; all of the farms who take their coffee to this factory are members of the New Ngariama Farmers Cooperative Society. The society helps with school fees, financing, and production costs, and over 600 of the members are women.

Made up of the Kenya variety powerhouse SL28, SL34, Batian, and Ruiru11, this washed coffee tastes like lime, nectarine, and brown sugar. A punchy offering from a punchy round bean.

 

2023


Categorised by our importer as “Bomu la Matunda,” a phrase that literally translates to “fruit bomb” - which also reminds me of that Venga Boys song Boom Boom Boom, but that is truly besides the point.
Anyone who has been following along knows that last year when we had our first natural Kenya (ever!) it was pretty riotous. It really was a fruit bomb, kind of like that Tom Jones song Sex Bomb, but with fruit.
This year is no different, and the Pearless Estate have outdone themselves a second time round with this berry sweet, lactic vanilla, jammy espresso. A mix of the varietals SL28, SL34, and Ruiru11, grown at an altitude of 1400 - 1600 masl (for reference, Amsterdam sits at 2 masl).

2022

 2 WORDS. NATURAL. KENYA. Bomu La Matunda translates literally to fruit bomb, and a fruit bomb it is. At an altitude of 1400-1600 masl, the Pearless Estate like many other estates and smallholders had mostly been focusing on washed lots, but now are venturing into the experimental and natural processes too. This farm was founded in the 1940s, and many of the trees still harvested today were in use during this time - possibly even the varieties we see in this fruity bomu, SL-28 and SL-34.

With Kenya traditionally being known for its fully washed exports, this ferment forward lot is one of the more exciting and unconventional coffees you’ll be able to try this year. Violet-like florals, black currants and plum hold the palate; and whilst it’s a natural process, it still has that familiar essence of a Kenyan coffee that everyone knows and loves.