On the mist-covered slopes of Mount Kenya, the Kianderi Coffee Factory receives cherries from around 900 smallholders belonging to the Inoi Cooperative. Their farms sit between 1,650 and 1,800 metres above sea level. A classic Kenyan cup is just that: pure, structured, and loaded with juicy berry character.
For years, Kenya set the quality benchmark in East Africa — though it didn’t always play in the farmers’ favour. The country’s system tied cup score directly to price, meaning the top lots fetched high bids at weekly auctions. But whether that model truly rewarded the producers behind the work was always up for debate; exceptional coffee takes labour, expensive inputs, and year-round attention.
In recent years, the rules have shifted. Buyers can now purchase coffee directly, bypassing the auction when a better price is offered. It’s opened the door to more equitable trade on both sides — and it’s exactly how we select our Kenyan coffees today.
The best Kenyan lots are layered and expressive. Not for those who shy away from acidity. But if you appreciate the punchy intensity of blackcurrant and red berries, balanced by a syrupy, weighty texture and cane-sugar sweetness, this one will hit the mark.