Our Coffee

Kifahari coffee is a product of Kenya Roasters Coffee derived from AA varietals that we have hand selected to produce a bright yet balanced coffee with strong undertones of citrus.  Only the best coffee beans graduate to become Kifahari Coffee. Our origin network provides us with daily news on coffee growing conditions and expected seasonal yields so we can stay on top of our market product that meet our criteria in providing us the highest quality bean on a consistent basis.  Kifahari Coffee is developed in collaboration with four roast masters and cuppers to bring out the true essence of Kenyan coffee.  We believe we have produced an excellent product that can be duplicated on a consistent basis.

Varieties:

SL 28 and K7. Some Ruiru 11

 

Region:

Tetu District, Nyeri County

Average Rainfall:

1100 -1450 mm per year

 

Altitude:

1700 - 1900 Meters

This coffee from Giakanja is processed using the washed method. Coffee cherries are sorted then sent through a pulper where the skin is removed and the resulting parchment-covered coffee complete with its mucilage (sticky covering) is soaked in water tanks. The parchment-covered coffee is then washed (hence the process name) with fresh water, sent through water channels for grading (the sinking coffee is considered the sweetest) and then dried on raised screens before final milling and removal of the parchment.

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Varieties:

SL 28 and K7. Some Ruiru 11

 

Region:

Mukurweini District, Nyeri County

Average Rainfall:

1000 -1400 mm per year

 

Altitude:

1700 - 1900 Meters

Timely and selective hand picking is carried out in Igutha Wet Mills. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. The red ripe cherries are processed through the wet processing method. The processing water is recirculated before disposal into evaporation and seepage pits. Sun drying is done after careful fermentation and washing before delivery of the parchment coffee to the dry mill for secondary processing.

FARM/COOP:

Thirikwa Gakuyuni Farmers’ Cooperative Society

ORIGIN:

Kirinyaga County

PROCESS METHOD:

Washed

 

Altitude:

1600 - 1700 Meters

Another fabulous Kenyan release from the 2015/16 harvest from Thirikwa kirinyaga. This is an AA grade, from the Gakuyuni wet mill which is part of the Thirikwa co operative Society in Kirinyaga County. It is 130 kilometers from Nairobi on the slopes of Mount Kenya. The coffee is from the SL 28 and SL 34 varietals this coffee delivers full body structure and complexity in the cup, showing lots of sweetness and vibrant citric acidity and trace of black currant and red berries.

FARM/COOP:

Kiamaina Wet Mill

Kiama Farmers’ Cooperativ

ORIGIN:

Nyeri County

Process Method:

Washed

 

Altitude:

1600 - 1700 Meters

This is an AB grade from Kiamaina wet mill which is part of Kiama Farmers’ cooperative society in Nyeri County. The coffee is from SL 28 and SL 34 with a few Ruiru 11 and Batian varietals. Only the ripe cherries are pulped, fermented and then washed before drying and then milling. In the cup, a full smooth body with a sharp citrus acidity is evident with flavors of black currant and vanilla.

3860 Saturn Rd.

Hilliard, OH 43026

614.565.1745