KENYA ASALI

Thanks to the region's unique microclimate, farmers can harvest twice a year. All coffee is hand-picked at peak ripeness, with the cherries taken to the wet mill on the same day to prevent uncontrolled fermentation. The cherries are sorted again and undergo a Kenyan-style tank soak for an additional 8-16 hours in clean water, producing a cleaner cup with a prolonged acidity before being sun-dried. Once dried, cuppers select the best beans based on size and flavor before they’re bagged, blended for consistency, and packaged for export.

The SL varieties, developed by Scott Agricultural Laboratories in the 1930s, have been a cornerstone of Kenya’s coffee industry. SL28, derived from a single tree selection of the Tanganyika Drought Resistant variety, and SL34, created from the French Mission line, have long been celebrated for their rich quality. Regardless of their genetic history, we’re thrilled that this farm delivers consistently high-quality coffee with a wonderfully pure taste in every cup.

From the southern slopes of Mount Kenya comes the captivating Kenya AB Asali. The Kibirigwi farmers are meticulous in hand-picking only the ripest cherries, which are immediately delivered for wet milling to ensure that every cup is fresh and bursting with flavor. This complex coffee offers a burst of zesty lime and subtle nutty undertones, making it a true standout.

Grown in the fertile Central Highlands, the coffee stretches across the Aberdare Range, Nanyuki, Nyahururu, Nyeri, and Mount Kenya, where SL34 and SL28 varieties dominate, making up almost 90% of the region’s production. The high altitude and mineral-rich soil contribute to the exceptional quality of the beans.