The 30 independent producers own coffee estates in the Ngewa-Komothai region of Kiambu in Central Kenya, sitting between 1600 and 2000 MASL in the foothills of the Gatamaiyo Forest Reserve. With guidance from Wanyutu Gicho, the farmers each pick, pulp, ferment and dry their coffee crop on-site at their farms prior to parchment blending at Kahawa Bora.

Kenyacof and the team at Kahawa Bora allow local farmers who may not meet the minimum size requirement at other dry mills, to group together small estate owners who are nearby and achieve similar quality and profiles, to maximise the group’s opportunity to secure the highest price possible for their lot. This more fluid model allows for more traceability and produces higher quality, delicious lots like this one.