This coffee comes from the Kyanzavi Coffee Farmers Company in Machakos County, a partly mountainous area with exceptional coffee quality. Machakos County is situated in the Eastern Highlands of Kenya, approximately 100 km away from Nyeri County.

Coffee trees in the area are grown on well-drained, phosphate-rich red volcanic soils. The County's climate is conducive to the successful cultivation of high-quality coffee, with mild temperatures and rainfalls evenly distributed throughout the year, providing ideal growing conditions for coffee plants.

The weather conditions in this region are also favorable for growing other crops like fruit trees, avocado, and banana trees, which help to supplement the income of coffee farmers. Additionally, beekeeping is also a popular activity in this area.

The story of Kenyan coffee can be traced back to the Country's colonial past under British rule. In 1893, Brazilian coffee was brought to Kenya by missionaries, marking the introduction of coffee to the Country. When the British colonized Kenya in 1895, they took control of all crops, including coffee.

In 1960, Kenyans began to take ownership of the cultivation and manufacture of their coffee beans, although there were still many government restrictions on the processing process. Through bold reforms and the bravery of many Kenyans, farmers were eventually able to produce and manufacture their products in a more free and open manner, thereby transforming the future of Kenyan coffee.

In Kenya, the coffee industry is known for its cooperative system of production and processing. Sixty percent of the Country's coffee is produced by small cooperatives, while farms account for the rest.

Regarding the processing of this coffee, it is known as the "dry process” or natural. This method involves drying the coffee inside the coffee cherry, which requires minimal to no water. After harvesting, the ripe coffee cherries are placed on raised coffee beds, where they are regularly turned and raked to ensure uniform drying. Through this process, the natural sugars and flavors of the cherry are transferred to the bean, resulting in a distinct natural coffee taste. Natural Kenyas are not often available, so be surprised by this coffee with its beautiful sweetness and full body.

In the cup: Blackberry, red apple, light caramel and vanilla notes. Rich chocolate aftertaste and creamy texture.

Minimum resting period: 10 days from the roast date for espresso roast, 7 days for filter roast.