Origin Story
Kirinyaga County, Kenya
At the foot of majestic Mt. Kenya, Africa's second-highest peak, lies one of the world's most exceptional coffee-growing regions. Here, ancient volcanic soils meet glacial waters to create the distinctive Kenyan coffee profile.
The Land
Where Exceptional Coffee Begins
Kirinyaga County is one of Kenya's 47 counties, bordered by Nyeri, Murang'a, and Embu. It covers 1,478.1 square kilometers and lies between 1,158 metres and 5,380 metres above sea level.
The county derives its name from Kirinyaga, the Kikuyu name for Mt. Kenya, meaning "Mountain of Whiteness" — a reference to its snow-capped peak. This ancient volcano, though now extinct, has blessed the region with incredibly fertile soil.
Mt. Kenya Facts
- Second highest peak in Africa at 5,199 meters
- Ancient extinct volcano with 12 remnant glaciers
- UNESCO World Heritage Site since 1997
- Source of rivers that nurture coffee farms
Region
Central Kenya Highlands
Terroir
The Elements of Excellence
Every aspect of Kirinyaga's environment contributes to the distinctive character of our coffee.
Altitude
1,600 - 1,850m
Grown at optimal elevation for slow cherry development and complex flavor formation.
Climate
15-26°C
Moderate temperatures with distinct wet and dry seasons ideal for coffee cultivation.
Water Source
Glacial Rivers
Fed by 6,000-year-old glaciers from Lake Ellis and Lake Michaelson on Mt. Kenya.
Soil Type
Volcanic
Rich red volcanic soil providing exceptional mineral content and drainage.
Harvest
Oct-Dec, Apr-Jun
Two annual harvests with the main crop producing the finest quality beans.
Rainfall
1,200-2,000mm
Adequate rainfall distributed across two rainy seasons for optimal growth.
Life-Giving Waters
Rivers Fed by Ancient Glaciers
Our coffees are processed using water from rivers directly drawn from Lake Ellis and Lake Michaelson, glacial lakes fed by ice formations as old as 6,000 years. These pure waters give our coffees special qualities including tangy acidity and a touch of savory complexity.
Key Rivers in Our Region
Cup Profile
The Classic Kenyan Flavor
Specialty lots of Kirinyaga coffees carry a distinct terroir that many call the "classic Kenyan flavor" — full of sweet complex flavors, lively acidity, and rich velvet body.
Common Tasting Notes
Our Farmers
Small-Scale Farmers, World-Class Coffee
Our coffee is communally processed and sourced from many small-scale farmers scattered around coffee growing zones, organized through cooperatives and societies.
100%
Hand-Picked
Selective harvesting of only ripe cherries
Fresh
Water Processed
Wet processing for clean, bright flavors
Direct
Trade Model
Working directly with cooperative leadership
Processing
From Cherry to Bean
Washed Process
After selective hand-picking, cherries are wet processed in fresh glacial water. The process includes mechanical pulping, fermentation, thorough washing, and careful drying on raised beds to preserve the bright, clean characteristics that define Kenyan coffee.
- Mechanical pulping within 12 hours of picking
- 24-72 hour fermentation in clean tanks
- Sun-dried on raised African beds
- Target moisture: 10-12%
Anaerobic Process
Our innovative anaerobic coffees are fermented in sealed, pressurized stainless steel tanks that deprive the coffee of oxygen. This creates distinct acids and unique flavor compounds not achievable through traditional methods.
- Cherries from healthiest, well-fed trees
- Sealed tank fermentation 48-96 hours
- Enhanced sweetness and complexity
- Preserves beneficial antioxidants
Experience the Kirinyaga Difference
Taste the exceptional terroir of Mt. Kenya in every cup. Contact us to sample our specialty coffees.