Fresh, juicy and wonderfully aromatic – our Kenya Kiganjo PB is a prime example of why Kenyan coffees are so special. In the cup, you’ll find bold notes of red orange, blackberry and a delicate floral aroma, with a clean, sparkly finish.

This lot of peaberry beans comes from small 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 usually grows coffee on a plot of land – about 250 bushes – on fertile, ferruginous, volcanic soil at a height of 1,600 to 1,800 m above sea level.

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

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.