Kenya Kisii Estate PB – Washed

Origin: Kenya
Region: Nyeri, Central Kenya

Kenya Kisii Peaberry – Green Coffee

Origin: Kisii County, Western Kenya
Altitude: 1,500 – 1,900 masl
Varietals: SL 28, SL 34, Ruiru 11
Processing: Fully Washed, Sun-Dried
Harvest: October – January
Bean Type: 100 % Arabica Peaberry

Overview

Kenya Kisii Peaberry is a rare, meticulously hand-sorted coffee from the highlands of Kisii County, west of the Rift Valley. The region’s fertile red-volcanic soils, abundant rainfall, and altitude above 1,500 metres create exceptional growing conditions for complex and vibrant arabica beans. The peaberries — a natural mutation where only one seed develops inside the cherry — are denser and roast with remarkable uniformity, yielding a clean, refined cup.

Cup Profile

A quintessential Kenyan coffee: lively and bright with crisp citrus acidity, juicy blackcurrant and berry sweetness, and a smooth caramel finish. Expect layered fruit notes of stone fruit, grapefruit, and subtle spice, balanced by a silky texture and long, wine-like aftertaste.

Flavour Notes: Blackcurrant • Peach • Cane Sugar • Citrus • Nutmeg
Body: Medium • Silky
Acidity: Bright and Clean
Finish: Sweet, lingering caramel tones

Processing & Preparation

After handpicking, the cherries are pulped, washed, and fermented at local cooperative washing stations — commonly within the Gusii Farmers’ Co-operative Union (notably Mogonga & Marani stations). The parchment is then dried on raised African beds under the sun, ensuring slow, even drying and optimal preservation of flavour precursors.

Why Choose This Coffee

• Rarity: Peaberries represent less than 5 % of any Kenyan harvest.

• Traceability: Sourced from smallholder farms and processed through established co-ops for consistent quality.

• Cup Character: A showcase of Kenya’s hallmark brightness, fruit complexity, and clarity.

• Roasting Potential: Performs beautifully from light to medium roast; accentuates acidity and fruit nuance.

Recommended Uses

• Ideal for filter, pour-over, and espresso applications.

• Works perfectly in specialty single-origin roasts or signature blends seeking brightness and complexity.

Gatina Washing Station sits a few kilometers outside the town of Karatina in Nyeri County. The station was built in 1968, nestled between the western slopes of Mt. Kenya and the eastern slopes of the Aberdares mountains. It is managed by Mugaga Farmers’ Cooperative Society. Today, the station receives cherry from 790 members. Of those, 280 — over 30% — are women.

Harvest & Post-Harvest

Farmers selectively handpick ripe cherry and deliver it directly to the various washing stations. Cherry is hand sorted at intake and damaged, overripes and underripes are removed before pulping. The role of the cherry clerk, who must ensure that only the ripest cherry is processed, is of paramount importance. Farmers will not be allowed to submit sub-par cherry and must take any rejected cherry home with them to dry on beds or mats. This cherry can then be submitted at the end of the season as mbuni grade for a much lower price. In this way, farmers are incentivized to only pick cherry that is truly at its peak.

Cherry is pulped with a three-disc pulper and then fermented overnight. All water for pulping and fermentation is drawn from fresh rivers flowing from the many streams on Mt. Kenya and the Aberdares Mountains. Following fermentation, coffee is washed in clean water, soaked and spread to dry on raised drying beds. Parchment dries for 7 to 15 days. Throughout the drying process, parchment is frequently turned to promote even drying and covered during the hottest part of the day to maintain steady temperatures. Employees also inspect drying parchment and remove any damaged or discolored beans.

Many members have low yields due to a combination of a lack of inputs, older rootstock and attacks from pests and disease. Mugaga provides resources to help member farmers improve yields. They also have programs that focus on increasing participation among young people and women in coffee. As we can see from their numbers, they have been very successful so far. A full third of their members are women, which is especially impressive when compared to many other cooperative gender ratios.

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognised for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.

Small Batch Roasting: Roast For You Service – Terms & Conditions

Introduction

Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences. This article will discuss the Roast For You Service, its terms and conditions, and provide essential information for customers to make informed decisions when ordering.

Roast For You Service

When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.

Minimum Green Weight Requirement

Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.

Weight Loss During Roasting

Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.

Order Processing Time

Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.

Mixed Orders

Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.

Packaging

Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.

Roast Profile and Liability

We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.

Yield Estimate

Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.