Fresh, juicy, and wonderfully aromatic — our Kenya Kiganjo PB is a prime example of why Kenyan coffees are so exceptional. In the cup, you can expect distinct notes of red orange, blackberry, and a delicate floral aroma, with a clean, sparkling finish.

This lot of peaberry coffee beans comes from smallholder farmers in the Kiambu region of central Kenya. The farmers are members of the Thiririka Farmers Cooperative Society – an experienced cooperative known for producing specialty coffee. Each farmer typically cultivates coffee on their plot – approximately 250 bushes – on fertile, iron-rich, volcanic soil at an altitude of 1,600 to 1,800 m above sea level.

Ripe cherries are delivered to the Kiganjo processing station, one of Thiririka cooperative’s three wet mills. Here, the cherries are carefully sorted, fermented, and washed in clean river water, then dried on raised African beds. The cooperative also provides farmers with training, advice, and access to financial services to improve production quality and the living conditions of its members.

Peaberry beans, which form when only one (instead of two) rounded bean develops inside a coffee cherry, are rare and prized for their intensity. In the cup, this means a full, concentrated flavor – ideal for filter brewing.