Farm to Cup Story
Known for two distinct rainy seasons and uniquely red volcanic soil, Kiambu County, Kenya provides a stellar environment for growing coffee. This offering comes to us from the Tinganga Coffee Estate, nestled in the Central Highlands. You will notice bright notes of sparkling cranberry and strawberry, and its full-bodied tones of milk chocolate give this coffee a layer of richness that we are sure you will enjoy.
The majority of coffees in Kenya are produced on small scale farms sold in a highly transparent and competitive marketplace called the Central Auction. This platform is designed to reward quality-focused production with higher prices. Diversity in flavor profiles from lot to lot, and their brilliant quality highlight why Kenya is regarded as home to some of the coffee industry’s most devoted farmers. With this offering we celebrate the care, expertise and enthusiasm for which Kenyan coffee is known. At Tinganga Coffee Estate, farmers selectively hand pick the red ripe cherries, which are sent to be wet milled that same day. After fermenting for 8-12 hours, they are washed and sun dried on raised beds to reduce moisture content to between 10 and 12%. The dried coffee is then milled and bagged at the Sasini Coffee Station.
Come experience the Devotion that is poured into every step of the process, from Tinganga Coffee Estate to your cup.