Indonesia Wahana Estate 印尼 瓦哈納莊園

Sold Out RM420.00 MYR

草莓. 百香果. 肉荳蔻.
Strawberry. Passionfruit. Nutmeg.

About this coffee :

經過2年的干旱，Wahana 又回來了。今年的農產品非常出眾，尤其是天然的 Rasuna 品種。帶有大量熱帶水果，多汁和奶油尾韻的咖啡。

Wahana is back after 2 years of drought. This year's produce is exceptional, especially rasuna natural. Expect loads of tropical fruit, juicy & creamy finish.

Brewing Recipe : 

Inferno 極熾

Sold Out RM450.00 MYR

威士忌酒、烤麥芽、香草和甜巧克力、覆盆子餘韻
Whisky. Roasted Malt. Vanilla and sweet chocolate, with hints of Raspberry Finish.

Dark Roast Ethiopia Sheepherder Washed G1

Roaster Note :

獨特的深焙衣索比亞咖啡的濃郁和甘甜。 威士忌，烤麥芽，牛奶巧克力和少許覆盆子餘韻。 口中流淌著無與倫比的蜂蜜般的甜度，您絕對不能錯過的終極醇香感。

The signature roast to highlight the boldness and sweetness of the coffee. Whisky, Roasted malt, Milk chocolate and a hint of raspberry finish. With the unbeatable honey-like sweetness lingering in your mouth.The ultimate boldness that you should never miss.

Brewing Recipe : 

200g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Kenya Baba Simba AA

Sold Out

漿果。 黑加侖。 佛手柑。
Berries. Blackcurrant. Bergamot.

About this coffee:

巴巴辛巴（Baba Simba）工廠位於肯亞山（Mount Kenya）的山坡上，這地區擁有最佳的咖啡種植條件。經歷了兩個季節的降雨，導致了兩個季節的收穫。

周邊地區的小農戶只採摘成熟的，然後將其運送到吉吉里瑪，然後經過傳統的水洗工藝。將櫻桃去漿並在浸泡罐中發酵過夜，在那裡糖被自然分解。然後將咖啡洗淨，然後放在凸起的干燥床上，根據天氣情況，平均在咖啡床上放置7-15天。咖啡在乾燥時經常翻動和分類。

這是一支豐富果汁又干淨肯亞咖啡。充滿活力和濃郁水果香氣，帶有黑加侖和漿果的果香，並有持久的柑橘餘韻。適合傍晚品嚐令人愉快的咖啡。

The Baba Simba Factory is located on the slopes of Mount Kenya, an area with an optimal balance of conditions for growing coffee. This area experiences two seasons of rainfall, resulting in two seasons of harvest.

Smallholder farmers in the surrounding areas pick only ripe cherries and deliver them to Gikirima where they undergo a traditional washed process. Cherries are de-pulped and fermented in a soaking tank overnight where the sugars are naturally broken down.

The coffee is then washed and placed on raised drying beds where it remains for an average period of 7-15 days, weather depending. Frequent turning and sorting of the coffee occur while it is drying.

Their has a long term goal of increasing coffee production and establishing transparent, trust-based relationships with smallholder farmers through farmer training, agricultural practice seminars and providing the most current printed references on sustainable farming.

This is a super juicy clean Kenyan coffee. Vibrant and deep fruited cuppa, with blackcurrant & berries fruit notes, pair with a long-lasting citrusy finish. An absolutely delightful coffee to enjoy in the evening. 

Brewing Recipe : 

50g & 200g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Kenya Chorongi AA #98

Sold Out

Blackcurrant. Stone Fruit. 

About this coffee :

Chorongi Factory (wetmill) is one wet mill in the “Mutheka Farmers’ Cooperative Society Society” in Nyeri in Central Kenya. Nyeri is located on the slopes of Mount Kenya and together with the neighbouring region Kirinyaga it’s known for coffees with most intense, complex, and flavour-dense cup profiles worldwide.

It is made up of mainly smallholder farms. The farmers are organized in Cooperative Societies that act as umbrella organizations for the Factories (wetmills), where the smallholders deliver their coffee cherries for processing.

After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing (washed) method. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.

This Kenyan AA is super clean & intense sweetness, with vibrant fruity aromatics of blackcurrant & stone fruit. A classic flavour profile of SL28 & SL34 that makes our favourite evening coffee.

Brewing Recipe : 

Filter
15g of coffee to 250g of water
2.30 minutes

Roasted on 5th of September
Whole bean coffee ships within 24 hours

Kenya Embu Mwira AB 肯亞 恩布 姆維拉處理廠 AB

Sold Out RM480.00 MYR

山茶花、蔓越莓、葡萄柚、紅醋栗
Chamomile. Cranberry. Grapefruit. Red Currant.

About this coffee :

Kimaratia 農民合作社成立於1995年；今天，合作社經營著 3 個獨立的工廠（Gachika、Gitare 和 Gichuka）。大約 2,200 名成員屬於合作社，其中大約 750 名交付給 Gichuka 工廠。

Gichuka 處理廠的處理遵循嚴格的質量驅動方法。所有的咖啡果都經過精心挑選，並在同一天送到工廠，在那裡進行細緻的分類。稱重和記錄後，交付的重量和農民身份被記錄在文員的登記冊中，並將櫻桃放入料斗進行製漿。只有在收到足夠數量的咖啡果後，才會開始去果皮。

咖啡果去皮後被運送到工廠的發酵桶之一，根據當時的環境溫度，它們將在那裡發酵 12 到 48 小時。在此之後，咖啡被徹底清洗以去除所有粘液痕跡，在此期間將對其進行分級。

然後將咖啡豆送到工廠抬高的干燥床上晾乾，或者在循環水下浸泡長達 24 小時，這取決於工廠的床上是否有空間（在旺季期間，通常會有積壓）。咖啡會在 2 到 3 週的過程中在這裡慢慢變乾，在此期間，它會定期翻轉並在一天中最熱的時候蓋上蓋子。

這咖啡充滿活力又清爽。帶有許多經典SL28和SL34的黑莓和洛神花香氣，以舒緩的花香尾韻。在炎熱的夏天享用完美的咖啡。

This AB lot was produced by numerous smallholder farmers, all of whom are members of the Central Ngandori Farmers Co-Operative Society (FCS) delivering to Mwiria Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located north of the town of Mutunduri, in Kenya’s Embu County.

Mwiria is one of three factories operated by the FCS (the other two are Kiini and Karuriri). The society has over 3,000 members in total and is one of the highest-producing groups in the county. The advantageous position of Mwiria Factory certainly helps. It is located at the base of Mt. Kenya, with amazing views on a clear day, perfect soil and microclimate for high quality production and valuable access to the famous Rupingazi River for water. The River was formed when Mt. Kenya was still an active volcano and is characterized by hard deep black volcanic rock and cool clean water flowing from Mt. Kenya.

The washing station serves the towns of Kirigi, Kiini, Mukangu and Kathangari, among others. Members are all smallholders with around a hectare or less of land. Coffee is usually grown on only a small part of the ‘shamba’ (farm), and farmers grow other crops such as carrot, banana and fruit to help support and feed their families.

Mwiria gets its name from a very large, very old indigenous tree that used to exist on the factory grounds. During colonial times, Mau Mau freedom fighters dug a huge hole inside this tree so that it could serve as a shelter and a hideout from their colonial opponents. During the grand opening of Mwiria factory, which was conducted by Jomo Kenyatta (the first president of Kenya and a freedom fighter, himself), Kenyatta named the factory ‘Mwiria’ or ‘Huge’ in Kikuyu.

Processing at the Mwiria wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold). Any rejected coffee will have to be taken home again, and the farmer will need to find a place to dry it (often a tarp in the yard) to be delivered only at the end of season as low quality ‘Mbuni’ – natural process coffee that earns a very low price. Thus, farmer members are incentivised to only pick and deliver the ripest cherry that they can.

After being weighed and logged, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory’s beds (during the peak of the season, there is often a backlog). The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.

This washed coffee has everything we love in Kenyan coffee. Classic notes of red currant & cranberry fruity notes, finish with a soothing chamomile floral finish. A lovely coffee to enjoy by the end of the day or a sunny weekend afternoon.

Brewing Recipe : 

Kenya Gachombe Factory AB 肯亞 加裘比合作社 AB TOP 水洗

Sold Out RM450.00 MYR

奇異果、黑莓、葡萄、麥芽糖
Kiwi. Blackberry. Grape. Molasses.

About this coffee :

這批AB產品是由許多小農戶生產的，他們都是Gititu農民合作社（FCS）的成員，這些農戶運送到Gachombe工廠（肯尼亞叫清洗站/濕磨機）。該工廠位於肯尼亞Kiambu縣的Gitunduri鎮附近。

稱重並記錄後，將交貨的重量和農民的身份記錄在Cherry Clerk的收銀機中，然後將咖啡果引入料斗中進行製漿。只有在收到足夠數量的咖啡果後才能開始製漿。該工廠使用直接從穆庫尤河抽出的淨水進行製漿和洗滌。

清洗後，豆子將被運送到工廠的一個發酵罐中，根據當時的環境溫度，其會發酵約48小時。 Gititu工廠擁有大量的干燥基礎設施，因此它們通常不會在發酵後浸泡咖啡。而是將咖啡充分洗滌以除去所有粘液痕跡，然後通過渠道進行分級。

然後，咖啡將在工廠抬高的干燥床上運送至乾燥狀態，在那裡將在一周左右的時間內緩慢乾燥，在此期間，咖啡豆將定期翻轉。在白天最熱的部分，以及晚上，它都被覆蓋起來，以確保均勻，緩慢的行駛。異常地，工廠使用濕度計來評估何時準備移動咖啡以便休息以及在存儲倉庫中進行另一輪分揀。

結果，您會獲得令人難以置信的經典清潔肯亞咖啡，這會讓您大為震驚。充滿漿果和葡萄果香，多汁的口感和清新的獼猴桃味。在炎熱的午後，這是一種非常清爽的肯亞咖啡，並製作出幸福的冷滴咖啡。

This AB lot was produced by numerous smallholder farmers, all of whom are members of the Gititu Farmers Cooperative Society (FCS) delivering to Gachombe Factory (as washing stations/wet mills are called in Kenya). The factory is located near the town of Gitunduri, in Kenya’s Kiambu County.

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.

The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.

As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of berries & grape fruitiness, juicy mouthfeel & refreshing kiwi finish. It's a very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee. 

Brewing Recipe : 

Kenya Gaikundu AB TOP 肯亞 恩布產區 蓋崑圖處理廠 AB TOP

Sold Out RM500.00 MYR

蔓越莓、洛神花、石榴、紅醋栗、黑莓、黑醋栗
Cranberry. Roselle. Pomegranate. Red Currant. Blackberry. Black Currant.

About this coffee :

這批AB產品是由許多小農生產的，他們都是Gakundu農民合作社（FCS）的成員，這些農戶被運往Gakundu咖啡廠（在肯尼亞稱為清洗站/濕磨機）。該工廠位於肯尼亞Embu縣Ngandori West的Mutundury鎮北部。

Gakundu是FCS運營的四家工廠之一（其他三家分別是Gakui，Gichugu和Kamviu），並且是該集團最早的工廠之一，成立於1964年。FCS總體上有大約3,000名活躍成員，並且約有1200架咖啡櫻桃送到加昆杜工廠。加昆杜工廠的有利地位肯定會有所幫助。它位於山的底部。肯尼亞，晴天時風景宜人，土壤和小氣候完美，可實現高質量的生產和

通往著名的Rupingazi河的寶貴水源。這條河是山時形成的。肯尼亞仍然是一座活火山，其特徵是堅硬的深黑色火山岩和來自山的冷清水。肯尼亞。

清洗站為該地區的多個城鎮提供服務。成員都是土地面積約半公頃或以下的小農。咖啡通常僅在“桑巴”（農場）的一小部分種植，農民種植其他作物，例如胡蘿蔔，香蕉和水果，以幫助養家糊口。

這款肯尼亞咖啡具有我們喜愛的經典果味。初嘗時多汁的黑加侖子味，最後是黑巧克力和杏仁餘味的味道。我們喜歡用V60沖泡，做為早晨咖啡最適合不過。

This AB lot was produced by numerous smallholder farmers, all of whom are members of the Gakundu Farmers Co-Operative Society (FCS) delivering to Gakundu Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located north of the town of Mutundury, in Ngandori West in Kenya’s Embu County.

Gakundu is one of four factories operated by the FCS (the other three are Gakui, Gichugu and Kamviu) and is one of the earliest of the group, as it was formed in 1964. The FCS as a whole has around 3,000 active members, and about 1,200 deliver coffee cherries to the Gakundu Factory. The advantageous position of Gakundu Factory certainly helps. It is located at the base of Mt. Kenya, with amazing views on a clear day, perfect soil and microclimate for high quality production and

valuable access to the famous Rupingazi River for water. The River was formed when Mt. Kenya was still an active volcano and is characterized by hard deep black volcanic rock and cool clean water flowing from Mt. Kenya.

The washing station serves several towns in the region. Members are all smallholders with around a half hectare or less of land. Coffee is usually grown on only a small part of the ‘shamba’ (farm), and farmers grow other crops such as carrot, banana and fruit to help support and feed their families.

This Kenyan coffee has the classic fruitiness that we love. Juicy blackcurrant note on the first sip, finish with loads of berries and plum aftertaste. We like to brew with V60 to enjoy this morning cuppa.

Brewing Recipe : 

Kenya Gichuka 肯亞 吉丘卡處理廠

Sold Out

花香、洛神、葡萄柚、黑莓
Floral. Roselle. Grapefruit. Blackberry. 

About this coffee :

Kimaratia 農民合作社成立於1995年；今天，合作社經營著 3 個獨立的工廠（Gachika、Gitare 和 Gichuka）。大約 2,200 名成員屬於合作社，其中大約 750 名交付給 Gichuka 工廠。

Gichuka 處理廠的處理遵循嚴格的質量驅動方法。所有的咖啡果都經過精心挑選，並在同一天送到工廠，在那裡進行細緻的分類。稱重和記錄後，交付的重量和農民身份被記錄在文員的登記冊中，並將櫻桃放入料斗進行製漿。只有在收到足夠數量的咖啡果後，才會開始去果皮。

咖啡果去皮後被運送到工廠的發酵桶之一，根據當時的環境溫度，它們將在那裡發酵 12 到 48 小時。在此之後，咖啡被徹底清洗以去除所有粘液痕跡，在此期間將對其進行分級。

然後將咖啡豆送到工廠抬高的干燥床上晾乾，或者在循環水下浸泡長達 24 小時，這取決於工廠的床上是否有空間（在旺季期間，通常會有積壓）。咖啡會在 2 到 3 週的過程中在這裡慢慢變乾，在此期間，它會定期翻轉並在一天中最熱的時候蓋上蓋子。

這咖啡充滿活力又清爽。帶有許多經典SL28和SL34的黑莓和葡萄柚香氣，以舒緩的花香尾韻。在炎熱的夏天享用完美的咖啡。

The Kimaratia Farmers Cooperative Society was founded in 1995; today the cooperative operates 3 separate factories (Gachika, Gitare and Gichuka). Around 2,200 members belong to the Cooperativeand around 750 of these deliver to the Gichuka factory.

Processing at the Gichuka wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where they will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded.

The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory’s beds (during the peak of the season, there is often a backlog). The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.

This coffee is absolutely vibrant and refreshing. With lots of classic blackberry & grapefruit notes, finish with a soothing floral finish. The perfect coffee to enjoy in the hot summer.

Brewing Recipe : 

Kenya Gititu AA Top

Sold Out RM110.00 MYR

藍莓。 覆盆子。 黑加侖。
Blueberry. Raspberry. Blackcurrant.

About this coffee :

This AA lot was produced by numerous smallholder farmers, all of whom are members of the Gititu Farmers Cooperative Society (FCS) delivering to Gititu Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located near the town of Gitunduri, in Kenya’s Kiambu County.

Gititu means, itself, ‘big forest’ in Kikuyu, one of the native languages of the region, though these days there is not a great deal of unbroken forest in this part of Kenya, whose hills are populated by numerous smallholder farmers and their families. Farmers such as these form the backbone of Kenya’s coffee industry, producing more than 60% of the country’s coffee.

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.

The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.

As a result, you get an incredibly classic clean berrilicious Kenyan coffee that will delight your day. Packed full of blueberry, raspberries & signature blackcurrants fruitiness, orange juice mouthfeel. A very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee.

Brewing Recipe :

50g & 200g pack coffee ship in 1-2 working days

Kenya Kagwanja AB #306 肯亞 卡灣甲莊園 AB

Sold Out RM500.00 MYR

蜜糖. 哈密瓜. 百香果. 
Honey. Melon. Passion Fruit.

About this coffee :

Kagwanja 是 Komothai FC S內的13家工廠之一。 Kiambu縣的一些工廠彼此相距很遠。 Kiambu 坐落在阿伯達雷山脈的山坡上。

櫻桃在剝開外果皮之前先經過分選。然後與內果皮發酵過夜，然後清洗並分級為P1，P2，P3 和豆莢。之後，將其在乾燥台上曬 8-14 天。

這款肯亞咖啡讓您每喝一口都唱歌！豐富的熱帶水果（如哈密瓜和百香果）風味，多汁且令人愉悅的蜂蜜甜味，並帶有 SL28 的經典黑加侖果香。絕對是肯亞咖啡迷的必試之選！

Kagwanja is one of the 13 factories within the Komothai FCS. Some of the factories are very far away from each other within Kiambu county. Kiambu lies just on the slopes of the Aberdare mountains. 

Kenya Kamwangi AA 肯亞 卡姆旺吉

Sold Out RM650.00 MYR

糖果、蔓越莓、水果乾、花香
Candy. Cranberry. Dried Fruit. Floral.

About this coffee :

Kamwangi是New Ngariama FCS運營的三家工廠之一。這是FCS的第二家工廠，由合作社於1983年建立。隨著Kamwangi和Kainamui（第一家工廠）的咖啡豆處理量不斷增加，合作社最近建立並開始在其第三家工廠Kiamugumo進行加工。

Kirinyaga以咖啡聞名。該位置的憑證是無可爭議的。那麼，Kamwangi咖啡也很出眾也許不足為奇。該地區深層，排水良好，肥沃的紅色火山土壤，海拔1100+米，年降水量約1400mm。該工廠的小農戶可以獲取培訓和技術建議，以提高產量。

在Lemmy的密切關注下，Gakundu濕磨機的處理過程遵循嚴格的質量驅動方法。所有的咖啡櫻桃都是經過手工挑選的，並在同一天送到工廠，經過精心的分類。工廠員工負責監督過程，任何櫻桃未成熟或損壞的櫻桃都不會被“櫻桃乾事”接受。“櫻桃乾事”是收穫期最重要的員工之一，他們會仔細記錄每個生產者在特定日期提供的咖啡量（因此咖啡售出後應付款多少）。

稱重並記錄後，將運送的重量和農民的身分記錄在Cherry Clerk的收銀機中，並將櫻桃引入料斗中進行製漿。只有在收到足夠數量的櫻桃後才能開始製漿。

製漿後，櫻桃將被運送到工廠的一個發酵罐中，根據當時的環境溫度，其會發酵24至36小時。之後，將咖啡充分洗滌以除去所有粘液痕跡，在此期間將對咖啡進行分級。然後，咖啡將在工廠抬高的干燥床上運送至乾燥狀態，在12至20天的過程中將緩慢乾燥，在此期間，咖啡將被定期翻轉並在一天中最熱的時段覆蓋。

農民主要種植SL28和SL34，但與幾乎所有的肯尼亞合作咖啡一樣，它可以是所有東西的混合物。其他普通品種有K7，瑞茹11和現在的八田。

這肯亞咖啡十分甜又乾淨。蔓越莓和糖果等充滿活力的果香，並帶有可愛的花香餘韻。您會愛上的濃烈的甜咖啡。

Kamwangi is one of three factories run by New Ngariama FCS. This was the second factory for the FCS and was established by the Co-op in 1983. With increasing volume pressure on both Kamwangi and Kainamui (the first factory) the Co-op recently established and began processing at their third factory, Kiamugumo. 

Kirinyaga is famous for its coffee. The credentials of the location are indisputable. It is perhaps not surprising, then, that Kamwangi coffees are also exceptional. The area has deep, well drained and fertile red volcanic soil at altitudes of 1,100+ metres above sea level with around 1,400mm of rainfall annually. Smallholder members of this factory have access to training and technical advice in an effort to increase yields.

Under the watchful eye of Lemmy, processing at the Gakundu wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold). 

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for between 24 to 36 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then be delivered to dry on the factory’s raised drying beds where it will dry slowly over the course of 12 to 20 days, during which time it will be turned regularly and covered during the hottest part of the day.

The farmers are mainly growing SL28 and SL34, but as with almost all Kenyan Cooperative coffees it can be a mix of everything. Other normal cultivars are K7, Ruiru 11 and now also Batian.

This is a spectacular Kenyan coffee. A vibrant aromatics of cranberries & candy like sweetness, finish with a lovely floral aftertaste. A very intense sweet coffee that you'll fall in love with.

Brewing Recipe : 

Kenya Kangundo Ngomano Factory AB Plus 肯亞 由馬諾合作社 AB PLUS 水洗

Sold Out RM450.00 MYR

黑醋栗、香草、白花、檸檬、甘蔗甜香
Black Currant. Vanilla. White flower. Lemon. Sugarcane.

About this coffee :

發掘東肯亞產區，Machakos County （馬茶科斯省），Machakos 是非洲東部和中部最古老的城鎮，成立於1887年，比Narobi 還早了 10 年。位於 Narobi 東南方 63 公里處，此產區分為三大咖啡生產區域－Kangundo、Machakos及Donyo Sabuk，種植海拔落在1400~1850M，土壤為紅火山土。

Ngomano Factory 位於Machakos County東邊的Kangundo產區，因為歷史悠遠，開發的早，咖啡種植也是早在 1950 年代就開始了，這裡的經濟人口有很大一部分都是家族咖啡農場，但近期咖啡的收成隨著氣候變遷而受到了影響，因為主要作物 SL28, SL34 雖然風味獨特，但是蟲害抗病性較低，所以目前咖啡收成的不確定性越來越高。

稱重並記錄後，將交貨的重量和農民的身份記錄在Cherry Clerk的收銀機中，然後將咖啡果引入料斗中進行製漿。只有在收到足夠數量的咖啡果後才能開始製漿。該工廠使用直接從穆庫尤河抽出的淨水進行製漿和洗滌。

清洗後，豆子將被運送到工廠的一個發酵罐中，根據當時的環境溫度，其會發酵約48小時。 Ngomano 工廠擁有大量的干燥基礎設施，因此它們通常不會在發酵後浸泡咖啡。而是將咖啡充分洗滌以除去所有粘液痕跡，然後通過渠道進行分級。

然後，咖啡將在工廠抬高的干燥床上運送至乾燥狀態，在那裡將在一周左右的時間內緩慢乾燥，在此期間，咖啡豆將定期翻轉。在白天最熱的部分，以及晚上，它都被覆蓋起來，以確保均勻，緩慢的行駛。異常地，工廠使用濕度計來評估何時準備移動咖啡以便休息以及在存儲倉庫中進行另一輪分揀。

結果，您會獲得令人難以置信的經典清潔肯亞咖啡，這將使您大為震驚。 裝滿標誌性黑加侖子的果香氣和白色花香，甘蔗多汁的口感。 在炎熱的下午喝一杯非常清爽的肯亞咖啡，並調製一杯幸福的冷滴咖啡。

Discover the Eastern Kenya production area, Machakos County (Machakos Province). Machakos is the oldest town in eastern and central Africa. It was established in 1887, 10 years before Narobi. Located 63 kilometers southeast of Narobi, this production area is divided into three major coffee production areas-Kangundo, Machakos and Donyo Sabuk. The planting altitude is 1400~1850M, and the soil is red volcanic soil.

Ngomano Factory is located in the Kangundo production area to the east of Machakos County. Because of its long history and early development, coffee planting started as early as the 1950s. A large part of the economic population here is family coffee farms, but the recent coffee harvests have changed. Due to climate change, the main crops SL28 and SL34 have unique flavors but low resistance to pests and diseases, so the current coffee harvest is more and more uncertain.

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.

The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.

As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of signature blackcurrants fruitiness & white floral qualities, sugarcane juicy mouthfeel. A very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee. 

Brewing Recipe : 

Kenya Karimikui #170

Sold Out

Cherry. Hibiscus. Rose Petal.

About this coffee :

The Karimikui Coffee Factory was established in 1966 and rests on a 6 acres piece of land serving the villages of Githureia, Gituba and Kiamugumo. Currently, it is affiliated to Rungeto Farmers Cooperative Society (FCS), in an area where most smallholder farmers are growing tea, not coffee.

The rich, red volcanic soil is ideal for coffee growing, with a temperature year round ranging between 13C to 24C. Farmers here are mainly growing SL28 and SL34, accounting for 99% of total production, while we see some occasional Ruiru 11 plants. 

Cherries are hand sorted for unripes and overripes by the farmers before they go into production. A disc pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulp­er. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade.

The coffee is fermented for 16-24 hours under closed shade. After fermentation, the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours. After that, the coffee is sun dried up to 21 days on African drying beds. Coffees are covered in plas­tic during midday and at night.

This is truly a stunning Kenyan coffee that makes you sing on every sip. Lovely sweet cherries with lemony brightness, absolutely delightful floral qualities of hibiscus & rose petals aftertaste. the coffee we would go for in the evening.

Brewing Recipe : 

Kenya Kathakwa AB肯亞 卡薩瓦 AB

Sold Out RM500.00 MYR

藍莓。 覆盆子。酸奶。 綠茶。
Blueberry. Raspberry Yogurt. Hojicha.

About this coffee :

Kathakwa工廠成立於1964年，位於肯亞中部埃姆布縣（Empu County），以生產優質咖啡而聞名。它隸屬於Kibugu農民合作社（FCS），工廠服務於附近的Kibugu和Nguviu兩個村莊。該地區種植的其他農作物包括百香果，玉米，豆類和茶。

該地區經歷了兩個降雨季節，3月至5月為長時間降雨，10月至12月為短暫降雨。平均而言，卡薩克瓦工廠每年將接受1500毫米的降雨。

通常，全年的氣候範圍是12至25攝氏度。生產週期遵循標準時間範圍，主要農作物從10月至12月/ 1月收穫，而咖啡果則從4月至6月收穫。

採摘後，成熟的咖啡果由小農戶帶到工廠，然後進行處理以去除表皮和果肉，這被稱為水洗法。最近的水源是Kiiriver。

工廠目前正在使用三盤式碎漿機去除果皮，以保護生咖啡豆。然後，將咖啡發酵過夜，以分解糖漿，然後使用流水在通道中進行清潔和密度分選，將乾淨的內果皮放入浸泡罐中，在其中將咖啡浸入水中，再浸泡12個小時– 24小時。

最後，將咖啡從升高的干燥台上取出，並經過幾輪手工分揀。乾燥台上的時間取決於氣候，環境溫度和正在處理的總產量。乾燥總共需要7到15天。

通過使用浸水坑來管理廢水。用於加工咖啡果的水將在果坑中花費一些時間，以確保在未製漿過程中產生的富含營養的水不會在未經適當處理的情況下返回附近的水源。這個額外的步驟將減少污染的風險，在足夠的時間進行重吸收之後，水將被再循環。目前，卡薩克瓦（Kathakwa）正在使用八個凹坑進行此過程。

這肯亞咖啡是我們喜歡的經典水果炸彈多汁咖啡。 SL28 和 SL34 充滿活力的藍莓和覆盆子風味，配以舒緩的hojicha風味。乳脂狀的酸奶口感的一杯咖啡可以使您在晚上品嚐一杯很棒的咖啡。

Established in 1964 the Kathakwa factory is situated in the Central part of Kenya, Embu County, well known for producing high quality coffees. It is affiliated with the Kibugu Farmer Cooperative Society (FCS), and the factory serves two nearby villages of Kibugu and Nguviu. Other crops grown in the area include passion fruit, maize, beans and tea.

The area experiences two seasons of rainfall, the long rains from March to May and the short rains from October to December. On average Kathakwa factory will receive 1500mm of rain per year.

Typically the climate ranges from 12 to 25 degrees Celsius year round. Production cycle follows the standard timeframe with main crop harvested October through December/January and fly crop harvested April through June.

After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp—known as the wet processing method. The nearest water source is the Kiiriver.

The factory is currently using a three disc pulper to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, and using flowing water in channels to clean and density sort the coffee, the clean parchment end up in a soaking tank, where the coffee is submerged in water for an additional 12–24 hours.

Finally, the coffee is brought out on the raised drying tables where it undergoes several rounds of hand sorting. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total.

Wastewater is managed through the use of soaking pits. The water used for processing the cherry will spend time in the pits to insure that the nutrient rich water created during depulping will not be returned to the nearby water source without proper treatment. This additional step will cut down the risk of contamination, after adequate time for reabsorption the water will be recirculated. Currently, Kathakwa is using eight pits for this process.

This Kenya coffee is the classic fruit bomb juicy coffee that we love. Vibrant blueberry and raspberry flavour characteristics from SL28 & SL34, pair with soothing hojicha finish. Creamy yogurt mouthfeel cuppa that makes a great evening coffee.

Brewing Recipe : 

Kenya Kathima 肯亞 凱希瑪

Sold Out RM500.00 MYR

黑莓、橙、李子、紅糖
Black Berry, Plum, Brown Sugar

About this coffee :

Kathima工廠隸屬於Thambana合作社。它也來自我們尚未活躍的地區，恩布（Embu），這是肯亞山山坡上與 Kirinyaga 相鄰的地區。儘管如此，我們最近發現來自Embu的優質咖啡比過去更多。

Thambana農民合作社的名字來自Thambana河。這條河發源於肯尼亞山的山坡。 Kathima咖啡是來自EMBU的高品質高品質咖啡，位於山的青翠山坡上。肯亞，幾乎在赤道上。

他們得到熱帶農場管理公司的支持，該公司支持小農增加咖啡產量，並幫助工廠進行與處理有關的質量控制和可追溯性。去皮後，工廠還向農民分發果皮，以製成堆肥。

傳統上，咖啡經過乾式發酵處理，然後進行清洗和分級，然後在高架床上乾燥。農民主要種植SL28和SL34，但也可能混有其他品種。

這支水洗咖啡展現了我們在肯亞咖啡中熱愛的水果風味。帶有黑莓和李子的果香，以及紅糖的甜度。炎熱的下午，您可以享用一杯令人愉悅的干淨咖啡。

The Kathima factory is under the Thambana Cooperative socie. It's also from a region we haven't been that active in, Embu, a neighbouring region to Kirinyaga at the slopes of Mount Kenya. Still, we have seen way more great coffees from Embu lately than in the past.

Thambana Farmer’s Cooperative Society gets its name from the river Thambana. The river originates on the slopes of Mt Kenya. Kathima coffee is a high grown top quality coffee from EMBU on the rich green slopes of Mt. Kenya, almost on the Equator.

They are supported by Tropical farm management, a company that supports smallholders to increase their coffee production as well as help the factories with quality control and traceability related to processing. The factory is also giving out the fruit after pulping for the farmers to make compost.

The coffees are traditionally processed with dry fermentation before washed and graded in channels and dried on raised beds. The farmers are mainly growing SL28 and SL34, but might also have other varieties mixed in.

This washed coffee exhibits the berrilicious fruitiness that we love in Kenyan coffees. With blackberry & plum fruitiness, pair with brown sugar sweetness finish. A delightful clean coffee to enjoy in the hot afternoon.

Brewing Recipe : 

Kenya Kiambu Gititu Factory AA 肯亞 祈安布 基蒂圖合作社 AA

Sold Out RM550.00 MYR

櫻桃、覆盆子、黑醋栗軟糖、香吉士
Cherries. Raspberries. Blackcurrants. Orange.

About this coffee :

This AA lot was produced by numerous smallholder farmers, all of whom are members of the Gititu Farmers Cooperative Society (FCS) delivering to Gititu Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located near the town of Gitunduri, in Kenya’s Kiambu County.

Gititu means, itself, ‘big forest’ in Kikuyu, one of the native languages of the region, though these days there is not a great deal of unbroken forest in this part of Kenya, whose hills are populated by numerous smallholder farmers and their families. Farmers such as these form the backbone of Kenya’s coffee industry, producing more than 60% of the country’s coffee.

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.

The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.

As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of cherries, raspberries & signature blackcurrants fruitiness, orange juice mouthfeel. A very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee. 

Brewing Recipe : 

Kenya Kiambu Gititu Kiairia Washed AB 肯亞 祈安布 齊禮亞處理廠

Sold Out RM450.00 MYR

柑橘、金棗、紅糖、甜柚
Citrus. Golden Jujube. Brown Sugar. Sweet Pomelo. Red Berries.

About this coffee :

這批AA是由許多小農戶生產的，他們都是Gititu農民合作社（FCS）的成員，這些農戶送往Gititu咖啡廠（在肯尼亞稱為清洗站/濕磨機）。該工廠位於肯尼亞Kiambu縣的Gitunduri鎮附近。

Gititu本身就是Kikuyu（該地區的母語之一）的“大森林”，儘管如今，肯尼亞這一地區沒有很多未破裂的森林，那裡的山丘上有許多小農和他們的家庭。這樣的農民構成了肯尼亞咖啡產業的骨幹，生產了該國60％以上的咖啡。

稱重並記錄後，將交貨的重量和農民的身份記錄在Cherry Clerk的收銀機中，然後將咖啡果放入料斗中進行製漿。只有在收到足夠數量的咖啡果後才能開始去皮。該工廠使用直接從穆庫尤河抽出的淨水進行去皮和洗滌。

去皮以後，咖啡果將被運送到工廠的一個發酵罐中，根據當時的環境溫度，其會發酵約48小時。 Gititu工廠擁有大量的干燥基礎設施，因此它們通常不會在發酵後浸泡咖啡。而是將咖啡充分洗滌以除去所有粘液痕跡，然後通過渠道進行分級。

然後，豆子將在工廠抬高的干燥床上運送至乾燥狀態，在那裡將在一周左右的時間內緩慢乾燥，在此期間，咖啡豆子將定期翻轉。在白天最熱的部分，以及晚上，它都被覆蓋起來，以確保均勻，緩慢的行駛。異常地，工廠使用濕度計來評估何時準備移動咖啡以便休息以及在存儲倉庫中進行另一輪分揀。

結果，您會獲得令人難以置信的經典清潔肯亞咖啡，這將使您大為震驚。裝滿櫻桃，金棗和特色黑加侖子的果香，紅色漿果多汁的口感。在炎熱的午後，這是一種非常清爽的肯亞咖啡，並製作出幸福的冷滴咖啡。

This AA lot was produced by numerous smallholder farmers, all of whom are members of the Gititu Farmers Cooperative Society (FCS) delivering to Gititu Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located near the town of Gitunduri, in Kenya’s Kiambu County.

Gititu means, itself, ‘big forest’ in Kikuyu, one of the native languages of the region, though these days there is not a great deal of unbroken forest in this part of Kenya, whose hills are populated by numerous smallholder farmers and their families. Farmers such as these form the backbone of Kenya’s coffee industry, producing more than 60% of the country’s coffee.

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.

The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.

As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of cherries, golden Jujube & signature blackcurrants fruitiness, red berries juicy mouthfeel. It's a very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee. 

Brewing Recipe : 

Kenya Kiambu Handege 肯亞 祈安布 和姬處理廠

Sold Out RM450.00 MYR

李子. 樹莓. 葡萄柚. 蜂蜜.

About this coffee :

Handege Coffee Mill or ‘factory’, is affiliated to the larger producer cooperative known as Ritho Society. Founded in 1972, Ritho works with coffee ‘factories’ throughout the area. The name “Handege” is derived from Ndege, the Swahili word for aeroplane.

Regional soils are well-nourished with red volcanic rock, black cotton and patches of loam. Annual precipitation of 1000mm per year ensures that the soil is well saturated. Handege is a relatively small factory, with an annual production of about 150 metric tons. Cherries are pulped, fermented and washed, then sun-dried on raised African drying tables. Dry parchment is then taken to a dry mill for hulling and grading after which it is taken to a secure warehouse prior to Auction.

SL28 was bred by Scott Laboratories in 1931 from Tanganyika D.R, and has become very popular throughout Kenya and is recognised as a variety of exceptional cup quality. It has wide leaves with coppery tips. Beans are wide and productivity comparatively low. Though it is not substantiated that we can find, some sources claim that Scott Labs crossed mutations of French Mission, Mocha and Yemen Typica to produce the SL 28 variety. No matter the exact genetic composition, almost certainly their original goal was to create a plant with high quality, reasonable productivity and great drought resistance.

SL 34 is a mutation of French Mission, originating from the plantation of Loresho in Kabete, SL 34 has wide leaves with bronzy tips. It is widely grown throughout Kenya. SL 34 is valued for its high productivity in different climate conditions and great height ranges. It is also claimed to be resistant towards draught and strong rainfall.

After harvesting the coffee is delivered to the factory and undergoes the wet processing method, water is pumped to the reservoir tanks for pulping and recirculation.  After pulping the coffee is stored overnight, washed, soaked and spread on the drying on tables.  The parchment is then frequently turned on the drying tables, sorted and then stored whilst it awaits delivery to the millers.

For such a must-have Kenya, no amount of explanation is superfluous. With the delicate silky taste like wild honey nectar sweetness, bright juicy plum, raspberry & grapefruit fruitiness that you often find in Kenyan coffee. A wonderful coffee that must try for all Kenyan coffee fans.

Brewing Recipe :

Kenya Kiamutuira AA 肯亞 契阿姆契拉處理廠 AA

Sold Out RM500.00 MYR

酸橙派。 酸果蔓。 黑加侖。
Key Lime Pie. Cranberry. Blackcurrant.

About this coffee :

Kiamutuira咖啡工廠位於Kirinyaga縣，位於Nyeri東部，靠近Kagumo鎮。該工廠建於1996年，用於加工海拔1300m至1900m的鄰近農場的櫻桃。該工廠由Mwai Riko管理，目前有374位活躍成員。

該地區種植的主要咖啡品種為SL-28和34，以及Ruiru11。SL-28和SL-34佔所有生產咖啡的97％，而Ruiru 11約佔總產量的3％。高海拔地區意味著咖啡水果能夠緩慢成熟，再加上豐富的火山土壤和精心的加工，都有助於彰顯SL-28和SL-34品種固有的複雜水果風味。兩種品種都具有波旁威士忌和Moka的遺產，並以20世紀初期促進其在肯尼亞更廣泛分佈的實驗室的名字命名-Scott Laboratories。

Kiamutuira咖啡廠得到了咖啡管理服務（CMS）集團的幫助，​​後者在現場直接通過培訓和教育計劃幫助生產者提高生產率和質量。他們的目標是與小農戶建立透明和基於信任的關係，並通過幫助生產者提高質量來確保行業的持續增長，從而提高支付的保費，並最終對其生活質量產生積極影響。

作為其計劃的一部分，CMS為生產者提供預付款以支付學費和農場投入。每年為工廠經理提供培訓，其中包括與農業部長和向農民提供投入的農用化學公司的實地培訓日。在工廠進行示範，以加強生產成員的最佳實踐。

經過精心挑選後，成熟的櫻桃由小農戶帶到工廠，稱重後再用洗淨的加工方法加工。使用帶有三組圓盤的圓盤碎漿機對咖啡進行製漿，以從保護綠色咖啡豆的羊皮紙內層去除果皮和水果。處理中使用的廢水在浸泡池中被丟棄，也被再循環以進行保護。

製漿後，將咖啡發酵過夜以分解糖，然後將其清洗並再浸泡24小時。這個過程增加了蛋白質和氨基酸，反過來又增加了杯中酸度和澄清度的複雜性。浸泡後，咖啡散佈在凸起的干燥台上。乾燥台上的時間取決於氣候，環境溫度和處理量，總共可能需要7到15天。

這款肯尼亞咖啡會讓您整日快樂。我們喜歡SL28和SL34中充滿活力的甜蔓越莓和黑加侖果香，並帶有清新的酸橙派複合色。一杯咖啡會帶給您微笑。

Kiamutuira Coffee Factory is located in Kirinyaga County which lies to the east of Nyeri near the town of Kagumo. The factory was built in 1996 to process cherry from the neighbouring farms that sit at altitude of 1,300m – 1,900m above sea level. The factory is managed by Mwai Riko, and currently has 374 are active members.

The main varieties of coffee grown in this region are SL-28 and 34, and Ruiru 11. The SL-28 and SL-34 account for 97% of all coffee produced, while Ruiru 11 is around 3% of the total production. The regions high altitude means that the coffee fruit is able to mature slowly, and this, combined with rich volcanic soil and careful processing all help to highlight the inherent complex fruit flavours from the SL-28 and SL-34 varieties. Both cultivars have Bourbon and Moka heritage and named after the laboratory that promoted their wider distribution in Kenya during the early 20th Century – Scott Laboratories.

Kiamutuira Coffee Factory receives assistance from the Coffee Management Services (CMS) group, who are on the ground directly helping producers improve their productivity and quality through training and education programs. Their objective is to establish a transparent and trust-based relationship with their small-holder farmers and ensure sustained industry growth by helping producers improve their quality, which in turn improves the premiums paid and ultimately has a positive impact on their quality of life.

As part of their program, CMS provide pre-financing to producers for school fees and farm inputs. The factory manager is provided with training every year, which includes field training days with the Minister of Agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots at the factory to reinforce the best practices for the producing members.

After being carefully handpicked, the ripe cherry is brought to the factory by small-holder farmers, where it is weighed and then processed using the washed processing method. The coffee is pulped using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. Wastewater used in the processing is discarded in soaking pits and is also recirculated for conservation.

After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned and soaked for a further 24 hours. This process increases the proteins and amino acids, which in turn heightens the complexity of the acidity and clarity in the cup. After soaking, the coffee is spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.

This Kenyan coffee will make you happy the whole day. Lovely vibrant sweet cranberries & blackcurrant notes that we love in SL28 & SL34, with refreshing key lime pie complex brightness. A coffee that will put a smile on your face.

Brewing Recipe : 

Kenya Kiganjo AA 肯亞 奇安布產區 集丘處理廠

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草莓, 茉莉, 櫻桃, 柚子, 乾淨清透
Strawberry. Jasmine. Cherry. Pomelo.

About this coffee :

Thiririka 農民合作社 (FCS) 擁有三個工廠：Githembe、Kiganjo 和 Ndundu。 在 Githembe，咖啡只經過去皮和清洗，然後運到 Kiganjo 進行乾燥。 Githembe 擁有大約 1500 名活躍的農民，種植 SL 28、SL 34 和 Batian。 土壤為粘土。 收穫時間為 10 月至 12 月，運輸時間為 3 月至 4 月。 年產量為 4100 袋（60 公斤）。

三個工廠的加工技術是一致的。 咖啡櫻桃在打漿前被分揀。 打漿發酵12-14小時後，將豆子分為P1、P2、P3、P輕和豆莢。 P1 留在浸泡槽中進行乾燥。 乾燥需要 7-14 天。

這款肯亞咖啡具有非凡的芳香和經典風味。 草莓、櫻桃和柚子的濃郁果香，餘韻帶有一絲茉莉花香。 一杯咖啡，第一口就會讓你的臉上露出笑容。

The Thiririka Farmers Cooperative Society (FCS) has three factories: Githembe, Kiganjo and Ndundu. At Githembe the coffee is only pulped and washed, and then transported to Kiganjo for drying. Githembe has around 1500 active farmers, growing SL 28, SL 34, and Batian. The soil is clay loam. Harvest is October to December and shipping from March to April. Annual production is 4100 bags (60 kg).

The processing techniques are consistent in all three factories. The cherries are sorted before being pulped. After pulping and being fermented for 12-14 hours, the parchment is separated into P1, P2, P3, P lights and pods. The P1 is left in the soaking tank being taken for drying. The drying takes between 7-14 days.

This Kenyan coffee has an exceptional aromatics & classic flavour profile. Intense fruity notes of strawberry, cherries, and pomelo, with hints of jasmine qualities on the finish. A coffee that will put a smile on your face in the first sip.  

Brewing Recipe : 

Kenya Kirinyaga 肯亞 基里尼亞加

Sold Out RM600.00 MYR

草莓、紅加侖、巧克力、青李
Strawberry. Red Currants. Chocolate. Green Plum

About this coffee :

Kirinyaga與涅里(Nyeri)是目前公認肯亞最優秀的產區，這邊肥沃的火山紅土與高海拔氣候，造就了咖啡種植的有利條件。此產區的咖啡風味飽滿且濃郁，而SL28、SL34為肯亞主要的品種，這兩個品種一開始都是為了適應種植地的條件與氣候培養出的品種。

它們有著甜感佳、平衡感好，以及風味多變的特性。除了經典的耶加雪菲，VWI也希望介紹不同風味的非洲豆給大家。

Kirinyaga shares the same reputation with Nyeri, another famous coffee growing region in Kenya. The fertile volcanic soil and the high altitude climate creates a great environment for coffee growing. Coffee from this area is often full of flavour. SL28, SL34 are the two main species in Kenya.

They were originally cultivated for easier adapting to the environment, besides they have outstanding sweetness, are well balanced and with versatile flavour. VWI like to introduce different African coffee from classic to distinctive their audience.

Brewing Recipe : 

Kenya Kirinyaga Thunguri Peaberry 肯亞 麒麟雅加 松格里處理廠 原豆

Sold Out

Plum. Peach. Grapefruit. Brown Sugar.

About this coffee :

The Thunguri Coffee Factory is a coffee washing station located in Kirinyaga County in Kenya’s Central Province, 115 km from Nairobi and 5 km from Karatina town along the Nairobi – Nyeri highway.

Thunguri was established in 1962 and rests on eight acres of nutrient-rich land in the fertile foothills of Mt. Kenya and Aberdare ranges, at 1,600m above sea level. It has 1,095 active contributing farmers who are members of the Kibirgwi Cooperative Society and live in the neighbouring villages of Kiamwe, Nguguini and Kiahiti.

The area experiences 1,300mm of rainfall per annum and has a biannual production cycle. The fly (Mitica) harvest is from April–June and the late second season is from October–December. This lot comes from the main harvest later in the year. A mild climate, with average temperatures ranging from 13-24 degrees Celsius, along with high altitudes, means that the coffee cherries grown in the region are able to mature slowly, allowing time for a high concentration of the sugars to develop in the fruit. The main varieties of coffee grown are SL-28, 34, K7 — which accounts for 99% of the coffee produced — and Ruiru 11, which accounts for the other 1%.

Thunguri adheres to stringent quality-driven practices at the washing station to ensure the very best coffee is produced. All the coffee is hand-picked and delivered on the same day to the washing station, where it undergoes meticulous sorting. This is done by hand and overseen by the ‘cherry clerk’ who ensures any unripe and damaged cherries are removed. The ripe coffee cherries are then weighed and logged against the producer’s name.

The coffee is then placed in a large tank of water, and any floaters are removed (immature cherries are lighter and therefore float, making them easy to remove). The remaining coffee cherries are then pulped to remove the skin, and the coffee is then fermented overnight to break down the sugars and remove the mucilage (sticky fruit covering) from the outside of the bean.

The parchment-covered coffee is then washed with freshwater, sent through water channels for grading by weight (the sinking coffee is considered the sweetest, and any lighter density or lower grade coffee beans are removed). They are then sent to soaking tanks where they sit underwater for a further 24 hours. This process increases the proteins and amino acids, which in turn heightens the complexity of the acidity. The coffee is then spread out on the raised drying tables and turned constantly to ensure it dries evenly in the sun. Time on the drying tables depends on the weather, ambient temperature and processing volumes, and can take from 7 to 15 days in total.

This 22 carton micro-lot from Thunguri is 100% ‘peaberry’. Peaberries are relatively rare—around 5% of total harvest.  This type of ‘pea-shaped’ coffee bean occurs when a single bean grows inside the cherry instead of two. Despite being small, these beans are big in flavour! We fell in love with this coffee as soon as we cupped it, and it reminded us why Kenya’s best coffees are among the most celebrated in the world.

Brewing Recipe :

Kenya KYG Kariani AA 肯亞 AA 奇里雅妮處理廠

Sold Out RM450.00 MYR

李子。紅棗。蔗糖。
Juicy Plum. Sweet Jujube. Sugarcane. 

About this coffee :

Kirinyaga county is located in Kenya's central highlands. Directly south of Mount Kenya - the second highest mountain in Africa after Kilimanjaro - the county's farmers utilise the abundant altitude and rich volcanic soils of the mountain's foothills to produce coffees characterised by their high quality, complexity and sweetness. Most farmers in the region are actually tea growers, but the climate and terroir is ideal for arabica cultivation.

Kariaini wetmill (or factory) was established in 1954 and is one of eight factories operated by Mwirua Farmer Co-operative Society. The factory - managed by John Kinyua - is situated at 1,600masl and serves smallholder farmers in the local villages.

The farmers typically have a small amount of land and cultivate the varieties of SL34, Ruiru 11 and Batian. The factory produces fully washed coffee with water from the Rundu River. As part of their membership, the co-operative provides the farmers with agronomic training, credit & financial services, and inputs such as fertilizer to increase yield and plant health.

The coffee is washed (wet-processed), whereby fully ripe cherries are pulped & fermented in water for 12 - 48 hours (depending on climatic conditions). Then it's washed and graded in clean water channels. Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.

The coffee is then taken to a central dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.

This is a super sweet and clean Kenyan coffee. Refreshing & juicy plum and sweet jujube fruitiness, with lovely sugarcane sweetness. A vibrant Kenyan coffee that's perfect for hot afternoon.

Brewing Recipe :

Kenya Muchagara AB 肯亞 Muchagara AB

Sold Out RM450.00 MYR

花香。 油桃。 紅蘋果。
Floral. Nectarine. Red Apple.

About this coffee :

Muchagara處理廠是以Kirinyaga縣的一個村莊命名的。該處理廠於1959年開始運作，所以成為了Kirinyaga縣最古老的處理廠。 該地區非常適合農業生產，因此促成了該處理廠在這裡建造。用新鮮河水發酵，然後在高架床上曬乾。 這款肯亞咖啡豆具有許多核果風味，如油桃和李子。像蘋果汁一樣多汁的一杯咖啡，帶有可愛的花香，是下午茶時間絕佳選擇。

Muchagara Factory is named after one of the villages in Kirinyaga County. The factory was opened for processing in 1959 making it the oldest wet processing centre in Kirinyaga.

The area is very fertile for agricultural production and therefore making the factory very viable to be built in that location. Fermentation done with Fresh River Water and then sundried on raised beds.

This Kenyan coffee has lots of stone fruit qualities like nectarine & plum. Very juicy coffee like apple juice with lovely floral notes. The perfect evening cuppa.

Brewing Recipe :