— Farm to Cup
The journey of a Baobab coffee.
Four chapters. From the volcanic soil of the highlands to the wooden table where you grind your morning. Nothing left to chance.
01
— Origin
The land.
We source exclusively from the central highlands — Nyeri and Kirinyaga — where volcanic, mineral-rich soil and elevations of 1,600 to 2,100 metres slow the cherry's maturation. Slow ripening means denser sugars, brighter acids, and the unmistakable Kenyan signature in the cup.
02
— Varietal
The varietals.
SL28 and SL34 Arabica were bred in the 1930s by Scott Agricultural Laboratories and remain Kenya's most celebrated cultivars. Low-yielding, demanding to grow — but capable of the wine-like acidity and blackcurrant intensity that define great Kenyan coffee. We also champion Ruiru 11 and Batian where they earn their place.
03
— Roast
The roast.
Every batch is roasted on our Nairobi drum roaster within 30 days of arrival, and shipped within 48 hours of roast. We profile each lot individually — pulling Kenya Kahawa One, a touch lighter, building density into Espresso, highlighting the rich character of Breakfast Blend, treating Gourmet like the single-origin it is.
04
— Cup
The cup.
What lands in your kettle is coffee with a clear address — a hillside, a harvest, a hand that picked it. We don't blend to hide; we blend to amplify. And when a single lot speaks loudly enough, we let it stand alone.