We recently expressed early optimism about this year’s Kenya harvest — strong volumes and pre-selection samples showed impressive clarity and structure. Our plan was simple: offer the lots, move quickly, avoid holding inventory.
Then we cupped them.
Working through selections from our partners at NKG East Africa, we kept coming back to the table. The profiles were classic — articulate acidity, dense sweetness, layered fruit — with a composure that reflects favorable weather and disciplined mill management.
As Daniel Magu of Ibero East Africa shared, production rose nearly 10% above a typical 800,000-bag year, with AA grades reaching up to 50%. Alongside these shifts, pre-shipment samples were undeniably impressive.
So, while we said we wouldn’t carry microlots, we couldn’t resist and bought some anyway.
A small handful of single-mill lots will land for spot availability, representing Kenya at its best: complex, vibrant and balanced. These are coffees that command attention on the cupping table — and even more so on a menu.
If you cupped them with us, you understand. And if you didn’t, we hope you’ll grab them before they’re gone!
Kenya Tekangu Tegu AA: Cranberry, mango, plum, sundried tomato, juicy; 86. (8 bags @665 c/lb)
Kenya Baragwi Karumandi AB: Raisin, honey, plum, oolong tea; juicy and refreshing; 86.5. (3 bags @625 c/lb)
Kenya Baragwi Kagongo AB: Black currant, lavender, Mandarin orange, molasses; 86.5. (13 bags @640 c/lb)
Kenya Thiririka Kiganjo AB: Limoncello, tamarind, pineapple, concord grape, ripe mango; 87.25. (11 bags @650 c/lb)
Kenya Kaganda Kaganda AA: Watermelon, passionfruit, yuzu, nectarine, cranberry; 87.5. (all sold!)
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And of course, we will have tried-and-true customer favorites:
Kenya Nguvu AA: Apricot, maple, black tea, blackberry.
Kenya Ndogo PB: Lemon, red grape, honey, custard, blood orange.
