Kenya | Kivanga AA

Kivanga Estate, run by Morris Njagi, spans 7.5 hectares at 1,750 MASL in Embu County. This washed lot is composed of only SL-28 and SL-34, harvested from December 2025 to January 2026.The cup is ripe and big, with a sticky sweetness and juicy acidity. We are tasting blackberry, cranberry, amber honey and lemonade. This is probably our favorite Kenyan of the year. While most of the coffees we purchase from Kenya come through cooperative washing stations, this is one of the few single-estate lots we’ve worked with from the country. Morris operates his own wet mill at Kivanga, giving him control over processing from cherry through to drying. Alongside Kamavindi Coffee Lab, he continues to refine the work at the estate and improve quality year over year. We are particularly evicted about the separation of only SL varieties. Cherries are picked at peak ripeness and floated to remove defects. The ripe cherries are then depulped, density sorted, and left to ferment in open tanks. Following fermentation the seeds are thoroughly rinsed to remove all mucilage. They are then moved to drying beds where they dry for 14-21 days