"Upon grinding, the fragrance opens with vibrant orange, citrus zest, toasted hazelnut, and hints of fresh berries. The first sip highlights lively orange and candied orange peel, layered with a delicate berry sweetness. As the cup develops, soft nuances of green tea, barley syrup, and roasted hazelnut surface, leading to a composed and gently textured finish."

Located in Embu County on the southeastern slopes of Mount Kenya, Kibugu Farmers Cooperative Society (FCS) represents a network of smallholder farmers dedicated to high-quality specialty production. Embu is one of Kenya’s most respected coffee regions, known for structured acidity and refined cup clarity. Through cooperative management, Kibugu FCS ensures strict cherry selection, disciplined processing, and consistent quality control that align with Kenya’s reputation.

Kibugu FCS supports smallholder families who cultivate coffee on modest plots, often intercropped with food crops. Cooperative structures in Kenya play a crucial role in ensuring farmers receive centralized processing services, agronomic guidance, and collective market access. The Embu region has long been associated with disciplined washing protocols and strong community farming culture. Through shared infrastructure and transparent systems, Kibugu FCS maintains the integrity of its lots while strengthening local livelihoods.

The coffee is grown at approximately 1,700 meters above sea level in a region influenced by Mount Kenya’s volcanic soils and equatorial climate. Warm days and cool nights extend cherry maturation, allowing sugars and organic acids to develop gradually. The rich red volcanic soil enhances nutrient uptake, while the high elevation contributes to dense bean formation

Cherries are selectively handpicked at peak ripeness before delivery to the Kibugu washing station. The lot undergoes Kenya’s traditional fully washed process, beginning with pulping on the same day of harvest. The parchment is fermented in water tanks to break down mucilage, then thoroughly washed through grading channels that separate beans by density. After washing, the coffee is soaked in clean water to stabilize structure before being transferred to raised drying beds. Drying is conducted slowly under careful supervision, typically over 10–14 days depending on weather conditions, until moisture reaches stable export levels around 10–11%. The coffee is then hulled, graded (AA screen size), and rested prior to export to preserve cup stability.

Variety : SL28 & SL34
Altitude : 1700 masl
Process : Kenya Washed
Origin : Embu