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Ruiru and Batian instil a sort of national pride in Kenyan farmers—they were developed after the British colonialist era. We taste blackberry, blood orange, and marmalade.

Body     Acidity

Roasted omni for filter and espresso

The first Kenyan of the 2023 new season! And the first time, too, we feature the Kagumo cooperative goods.

The Kagumo factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella cooperative overseeing several regional coffee factories, including Kagumo, Mutitu, and Kiangundu, among others; there are around 4,000 members who are part of the whole society.

Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers’ coffees end up in which particular lot. Because of the very small average farm size, there is typically no way to keep more-detailed records at the factory level, without adding miles of paperwork and delay. This is one of the reasons it is difficult to find highly traceable coffees from Kenya.

The terrain around Kagumo is very steep and rich in minerals.

Microlots from Kenya are traceable to either the factory level or individual farm level (when possible), and are selected basis cup score. Because the majority of coffee farmers in Kenya own between 1/8–1/4 a hectare of land, most deliver coffee in cherry form to a local factory for sorting and processing; at the factory, the deliveries are blended and processed into day lots comprising the day’ s deliveries. Our green buyer for Kenya typically takes up residency in Kenya during the harvest due to the sheer number of samples to be cupped and selects the best of these lots to purchase as microlots (fewer than 100 bags).


The varietals in this lot are SL28, SL34, Batian and Ruiru 11—all considered Kenyan-endemic. The first two were developed by the Scott Agricultural Laboratories, established by the colonial British government in 1922. The last couple were developed by the Coffee Research Foundation (CRF), based in Ruiru, and in response to severe Coffee Berry Disease and Leaf Rust outbreaks that struck Kenya in the late 60s.

Ruiru and Batian instil a sort of national pride in many farmers. These varieties were developed by national scientists right after the British colonialist era.

Find lots of interesting facts about Kenyan varietals on this article by Trabocca importers.


Most of Kenya’s coffee is produced by smallholders delivering to factories (central processing units) that predominantly produce Washed coffees. Estates are also best known for their Washed lots. The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First, the coffee is picked ripe and depulped the same day, and then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It’s then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.


All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


4,000 Smallholders








1700m above sea level


Batian, SL28, SL34, and Ruiru 11





Tasting notes

Blackberry, blood orange, marmalade

Roast style



Batian varietal

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

The Nyeri region of Kenya

Central region home to Mount Kenya, an extinct volcano that produces rich, red soil. Most commonly smallholder cooperatives. Coffee trees in this region produce two crops (the main harvest producing the higher quality lots)

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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