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39 products
39 products
Traditional Washed, SL28, SL34, Ruiru 11, Batian. (AA Screensize), Medium-Light Roaster Influence - Best brewed with Espresso
3 key notes: [Grape, Blackcurrant Jam, Cola Bottles]
Honestly, we all love a Kenya espresso. We don't know why we haven't done one earlier. Yes, it's old school - but we're here for it Having hosted Sucafina for a fresh crop cupping of Kenya pre-shipment samples, this lot absolutely jumped off the table at us for its sweetness, with all the rich fruits and jammy notes we love in a a classic Kenya. Nicely rounded, we thought this would be a belter spro without needing screaming acids to be tuned down.
We're tasting:
Classic Kenya espresso aromatics - buttery stewed fruits & caramels, alongside brûléed grapefruit. In the cup it's syrupy and dense with purple grape juice, blackcurrant jam, dark honey and butter as the front notes, and a distinct cola-bottles esq note to the finish. Bright + rich, super nice.
In Milk - Blackberry Panna cotta
![Las Tres Hermanas Tekisic FW [25/26] - Traditional Washed - Nicaragua](http://kultivarcoffee.com/cdn/shop/files/nicaragua_las_tres_hermanas_fw_2026.png?v=1785662758&width=1500)
Traditional Washed, Tekisic, Light Roaster Influence - Best brewed with Filter/Espresso
3 key notes: [Plum Jam, Maple Pecan Plait, Syrupy]
Returning for a second season, we've once again got these wonderful Bourbon Tekisic (an El Salvadoran developed "improved" Bourbon cultivar ) lots from Cynthia Morales. Logistics and planning much better this year - these arrived in good time and have gone straight on the offer, and they are absolutely singing and in their prime
This fully washed Tekisic lot is just classic Bourbon through and through - nice rich stonefruits, big body, syrupy and sweet. The quality of this coffee is not in a screaming acidity or ethereal top notes - it's in how sweet and utterly comforting it is.
Farm: Gachatha Coffee Factory
Producer: Gachatha Farmers Cooperative Society
Country: Kenya
Region: Nyeri
Process: Washed
Variety: Batian, SL28, SL34, Ruiru 11
Notes: Neroli, Cassis Syrup, White Nectarine
Elevation: 2110 MASL
Harvest: November 2025 - January 2026
This coffee was produced by small holder farmers of the Gachatha Farmers Cooperative Society in Nyeri, Kenya. This lot is a field blend of local Landraces, mainly Batian, Ruiru 11, SL-28 & SL-34. Gachatha is the washing station or Factory, managed by Gachatha Farmers Cooperative Society. The washing station is ~2110MASL.
This coffee is processed using a specific Kenya-style process. Ripe cherries are picked, delivered by famers to the washing station, where they are digitally weighed and tracked with the farmer. The cherries are hand sorted from green and defects, before being sent to a depulper. The coffee is then sorted by density, using water, before being sent to tanks. Then its dry-fermented for 20 - 24 hours. Once its ready, its rinsed through washing channels, where its again sorted for density. The coffee is then sent to soaking tanks, where its kept underwater to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.
This is a bright and elegant Washed Kenyan profile. This cup is refreshing with floral Neroli on the nose. When hot there is fragrant White Nectarine, and sweet-tart Cassis Syrup. Exceptionally well-defined, this is a great presentation of one of our favourite coffee regions.
Farm: Gititu Coffee Factory
Producer: Gititu Coffee Growers Cooperative Society
Country: Kenya
Region: Githunguri, Kiambu
Process: Washed
Variety: SL28, SL34, Ruiru 11, Batian
Notes: Sour Cherry, Beaujolais, Oolong
Elevation: 1850 MASL
Harvest: November 2025 - January 2026
This coffee was produced by the small holder farmers and the workers at Gititu coffee factory in Githunguri Sub-County, Kiambu County, Kenya. This lot is a field blend of Landrace cultivars, primarily Ruiru 11, Batian, SL-28 and SL-34. Gititu is one of 8 mills managed by Gititu Coffee Growers Co-operative Society. This wet mill is located at 1850 MASL.
This coffee is processed using a specific Kenya-style process. Ripe cherries are picked, delivered by famers to the washing station where they are hand sorted from green and defects, before being sent to a depulper. The coffee is then dry-fermented in tanks overnight. Its then rinsed through washing channels, where its sorted for density. The coffee is then sent to soaking tanks, where its kept underwater to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.
This is a brilliant and unique profile classic Washed Kenya AA. In this coffee, we find zippy Sour Cherry, with a plush red fruit driven mid palate reminding us of youthful Beaujolais, and green floral Oolong finish. Interesting throughout the whole cup.
Farm: Kii Coffee Factory
Producer: Rungeto Farmers Cooperative Society
Country: Kenya
Region: Gichugu Division, Kirinyaga
Process: Washed
Variety: SL28, SL34, Ruiru 11, Batian
Notes: Guava, White Grapefruit, Hibiscus
Elevation: 1630 MASL
Harvest: October - December 2025
This coffee was produced by the small holder farmers and the workers at the Kii coffee factory in on the border of Kirinyaga County, Kenya. This lot is a field blend of Landrace cultivars, primarily Ruiru 11, Batian, SL-28 and SL-34. Kii is one of 3 factories managed by Rungeto Farmers Cooperative Society. This factory is located at 1630 MASL.
This coffee is processed using a traditional Kenyan-style process. Ripe cherries are picked, delivered by famers to the washing station, where they are digitally weighed and tracked with the farmer. The cherries are hand sorted from green and defects, before being sent to a depulper. The coffee is then sorted by density, using water, before being sent to tanks. Then its dry-fermented overnight. In the morning its rinsed through washing channels, where its again sorted for density. The coffee is then sent to soaking tanks, where its kept under fresh water to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.
This Peaberry selection has tropical and fruity modern Washed Kenya PB vibes. In this cup, you get aromatic Guava with a crisp and refreshing White Grapefruit, sweet and sour the finish is effervescent with classic Hibiscus tea. This is a juicy and balanced coffee that were excited to be drinking.
Farm: Danche Washing Station
Producer: SNAP Specialty Coffee
Country: Ethiopia
Region: Gedeb, Gedeo, SNNPR
Process: Hydro Honey
Variety: Kurume, Dega, Wolisho
Notes: Strawberry Creme, Concord Grape, Lime
Elevation: 2110 MASL
Harvest: November 2025 - January 2026
This coffee was produced by the small holder farmers and the workers at Danche Washing Station in Gedeb, Gedeo, SNNPR Ethiopia. This lot is a field blend of Landrace cultivars along with, Wolisho, Dega, and Kurume. Danche is the washing station in Worka Chelbesa, managed by SNAP Specialty Coffee. The washing station is ~2110MASL.
This coffee is processed using a new and innovative method. Ripe cherries are harvested and measured for sugar content. Only fruit with Brix content above 20 is selected. The cherries are mechanically sorted from green and defects, before being floated in ceramic tanks to remove floating cherries. The coffee is then placed on raised beds, and dried in shade for 48 hours. While the coffee is drying, the fermenting tanks are washed and smoked with olive trunks. The whole partially-dried cherries are then placed into the tanks, and quenched with water. The cherries undergo 24 hours of anaerobic fermentation, before being opened and fermented 24 hours aerobically. The cherries are then removed, and placed inside on shaded drying beds, to dry for 25 days.
This is a big and bold high-intervention natural, with a process-driven ferment character. This coffee left off the table with intense Concord Grape jam, Strawberry Creme, and gentle Lime acidity. Vibrant and explosive, this is an exploratory coffee with a lot of energy.
Region: Nyeri, Kenya
Producer: 839 smallholder farmers organized around Kiama FCS
Varietal: Field blend of SL-28, SL-34, Batian and Ruiru
Process: Washed
Tasting notes: white grape, black currant, puer tea orange.
Producer info and cup notes:
Within the Kiama FCS, Kiangundo operates at a similar scale to Ichuga with 839 members delivering cherry to their site at 1,800masl. Jackson Mahu Kooro, an active member of Kiama who delivers cherry to Ichuga, currently oversees operations at Kiangundo after working as a machine operator there for 17 years. Through Jackson's dedication and attention to detail, and the hardwork of its 5 permanent on site staff members, Kiangundo's quality remains stable year over year. After the predominantly red flavors of Ichuga, we were delighted to find this classical black currant cup as a good companion coffee to it. While hot, blackberry and blackcurrant jump to the top of the palate, eventually giving way to cleaner tones of white grape, orange blossom, and black tea, reminding us of a puer tea orange.
Source: Cafe Imports
Region: Nyeri, Kenya
Producer: 835 smallholder farmers organized around Kiama FCS
Varietal: Field blend of SL-28, SL-34, Batian and Ruiru
Process: Washed
Tasting notes: lime juice, green apple, cane sugar.
Producer info and cup notes:
Founded by the Mutira FCS in 1975, Mugaya washing station provides processing and drying, technical agriculture advice and services, and regularly checks in with its 924 members to ensure the surrounding land remains healthy and vibrant. Mugaya sits at 1570masl, and farmers are encouraged to plant shade trees and grow beans, macadamia, and other crops to maintain the health of the soil. In the cup, we find an extremely high green apple and lime acidity that absolutely knocked our socks off on the initial offer sample of this coffee. Despite this loud punchy start, this coffee contains multitudes, opening up to notes of buttery chardonnay, nectarine, and kiwi.
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