Kathima from Nomad Coffee is a Kenyan filter coffee with a bright, exotic, and very juicy profile. In the cup, notes of yuzu, yellow kiwi, and dried apricots come together to create a fresh, bold, and beautifully vibrant flavor. The acidity is juicy, the body creamy, and the aftertaste long and pleasant. As the coffee gradually cools, subtler floral and fruity notes emerge —such as pink melon, mandarin, and papaya—adding even more depth to the cup.
The coffee comes from Kenya, from the Mathare-ini station in Murang’a County, north of Nairobi, on the fertile slopes of the Aberdare Mountains. The station is part of the Thanga-ini Farmers Cooperative Society, which brings together more than 900 smallholder farmers. They grow traditional Kenyan varieties SL28 and SL34 alongside the more modern hybrids Batian and Ruiru 11. Each farmer cultivates small plots of about 200 to 300 trees, growing in volcanic soil and a mild climate that promotes slower ripening of the cherries.
Processing is done using the washed method. Ripe cherries are hand-picked and transported to the station the same day, where they are first visually sorted to remove unripe or damaged beans. The coffee is then hulled and fermented for 12 to 24 hours in tanks of clean water. After fermentation, the beans are washed in sorting channels, where they are separated by density, and then submerged in fresh water for another 24 hours. Drying takes place over 7 to 15 days on raised beds with regular turning to ensure the resulting cup is clean, bright, and complex.
- Altitude: 1,600–1,800 mabove sealevel