Mbuti Farm is the small estate of Ngaari Mwangi, located in Kirinyaga County at the foothills of Mt. Kenya. In 1997, Ngaari established his own washing station on the farm, giving him direct control over processing and drying rather than delivering cherry to a central factory. This decision allows for full traceability and a highly hands-on approach at every stage of production.

This AA-grade lot is made up of SL28 and SL34, traditional Kenyan varieties known for their structure and intensity. Cherry is selectively handpicked, fermented for 12–24 hours, fully washed using fresh stream water, and dried on raised beds for up to 15 days. The result is a vibrant, structured cup with notes of jasmine, mulberry, and blood plum, shaped by precision rather than scale.