Fairway Espresso

In the late 19th century, Bourbon coffee seeds arrived on the Kenyan coast from Bourbon Island, now La Réunion, brought by French missionaries. From the first coffee mission near Mombasa in the Taita Taveta region, coffee gradually moved inland, laying the foundations of Kenya’s coffee identity. Today, Kenyan specialty coffee is recognised for juicy, syrup-like blackcurrant notes and bright, lively acidity. AA and AB grade coffees are particularly known for their structure and layered acidity.

Kenya’s equatorial location, varied elevations, naturally rich volcanic soils and classic Arabica varieties such as SL28 and SL34 all contribute to this character. Kiamutuira Washing Station was established in 1996 and is part of the Mutira Cooperative, active since 1951. Around 600 smallholder farmers deliver cherries from small plots, typically around 0.1 hectares, planted with SL28, SL34 and Batian under macadamia shade.