Batch Drop #2.
This time we're heading to Nandi County, a region of Kenya that's quietly been building a reputation for exceptional coffee and one of our favourite coffee producing countries!
This washed lot comes from Great Rift Coffee, who have been working in Nandi County since 2019 with a clear sense of purpose. Alongside their own farms, they work closely with local smallholders, providing seedlings, training, and financial support, as well as funding school scholarships and clean water projects in the area. Their vertically integrated model means every stage from cherry selection through to export is closely managed, and that attention shows in the cup.
Grown at 1400masl, this is a blend of two Kenyan varietals - Ruiri 11 and Batian. Both bred for quality and resilience in these conditions. The cherries were handpicked, sorted, and floated before pulping and washing. Drying started on skin drying tables before moving to raised beds, where the parchment was turned and covered daily for a slow, even dry over 10–14 days.
We’ve kept the roast light to preserve everything the process and environment worked hard to develop. Expect brown sugar sweetness up front, raisin and berry depth through the middle, and a subtle cola-like finish.
Batch Drop #2.
This time we're heading to Nandi County, a region of Kenya that's quietly been building a reputation for exceptional coffee and one of our favourite coffee producing countries!
This washed lot comes from Great Rift Coffee, who have been working in Nandi County since 2019 with a clear sense of purpose. Alongside their own farms, they work closely with local smallholders, providing seedlings, training, and financial support, as well as funding school scholarships and clean water projects in the area. Their vertically integrated model means every stage from cherry selection through to export is closely managed, and that attention shows in the cup.
Grown at 1400masl, this is a blend of two Kenyan varietals - Ruiri 11 and Batian. Both bred for quality and resilience in these conditions. The cherries were handpicked, sorted, and floated before pulping and washing. Drying started on skin drying tables before moving to raised beds, where the parchment was turned and covered daily for a slow, even dry over 10–14 days.
We’ve kept the roast light to preserve everything the process and environment worked hard to develop. Expect brown sugar sweetness up front, raisin and berry depth through the middle, and a subtle cola-like finish.
