Kenya Ngunguini PB is a coffee that grabs you by the nose from the very first sip. The flavor opens with blueberry jam —juicy, sweet, and beautifully thick, as if you had spread a thick layer on toast. Lavender enters the middle of the profile, delicately aromatic and elegant, adding floral calm and purity to the cup. Finally, tamarillo (tomato fruit) is added, a slightly sour tropical fruit with notes of tomato and gooseberry, which brings juicy tension and keeps the cup fresh. The acidity is medium, clear, and smooth; the body is juicy and smooth, and the finish is sweet and long. This is exactly the type of Kenyan coffee that acts as a fruity compass in the cup—clearly showing the direction while remaining refined.
Its origin lies on the slopes of Mt. Kenya in the Kirinyaga district, where the Kibirigwi Farmers' Cooperative Society operates – roughly 1,200 small growers who bring their cherries to the Ngungu-ini station. The plantations are located at 1,600–1,800 meters above sea level, and the soil is volcanic and rich in minerals, which promotes slow ripening and concentrated sweetness in the beans. The cooperative maintains a strict sorting and traceability system, selecting only perfectly ripe SL-28, SL-34, and Ruiru 11 cherries from each batch. The result is a consistent profile where Kenyan fruitiness is supported by clean processing and precise drying.
Processing is washed. Upon arrival, the cherries are hulled and fermented in tanks. This is followed by drying on raised African beds, with regular turning and covering overnight or during rain, until a stable moisture content is achieved. Thanks to this protocol, the profile is clear, sweet, and layered, with typical Kenyan juiciness and an elegant floral note.