Kanake

Coffee has been grown in Kenya's Kiambu County for generations, but for many years, colonial systems denied African farmers ownership and left them with little control over how their coffee was graded, sold, or valued.

Established in 1956, the Komothai Coffee Growers Co-operative Society marked a turning point. Formed by farmers seeking greater equity, transparency, and ownership, the co-op has grown from fewer than 300 members to more than 11,000 today, including over 5,200 women.

In recent years, Komothai has continued to invest in innovation and quality, introducing water recirculation systems at its wet mills, converting coffee cherry pulp into nutrient-rich organic compost, implementing digital cherry weighing with SMS payment receipts, and providing cupping education that empowers farmers to better understand quality and negotiate stronger prices for their coffee.

Nestled in the upper reaches of the Aberdare Range at over 2,100 masl, the Kanake Wet Mill is surrounded by mist and tea gardens, creating a cool, high-elevation microclimate ideal for producing vibrant, complex coffees.

Kanake is one of 13 wet mills operated by the Komothai Coffee Growers Co-operative Society. Throughout harvest, members selectively handpick ripe, red cherries and deliver them to the mill the same day. The coffee is then pulped, fermented for 8-12 hours, thoroughly washed, and slowly dried on raised beds until it reaches a moisture content of 10-12%.

This meticulous double-washed process enhances clarity, sparkling acidity, and the vibrant fruit character that has become synonymous with exceptional Kenyan coffee.

This is an exceptionally juicy and complex coffee, showcasing everything we love about Kenyan-grown lots. Delicate florals lead into juicy blackcurrant, lifted by bright, sparkling acidity and finishing with a long, lingering sweetness.

A vibrant expression of Kenyan coffee, this lot delivers juicy blackcurrant sweetness, layered with bright, sparkling acidity.

The term 'single origin' refers to coffee that is from a specific farm or geographic region. Single origins allow drinkers to experience and enjoy distinct flavours and characteristics of those regions.

Whats the difference between filter roast and espresso roast?

We roast our filter coffees more lightly, for extraction through slower brew methods like pourover, aeropress, and cold brew. We roast our espresso roasts for a longer time, allowing the beans to develop bolder, richer flavour that come through as as a stronger brew.

Our filter single origins can be brewed through various methods, including Pourover, Batch Brew, Aeropress, French Press and Cold Brewers.

That's completely up to you! As a good starting point, 500g of coffee a month can make about 1-2 cups of coffee a day. And as you get to know your usage and purchase higher quantities, you'll enjoy better pricing.