Kenya Gifted

Kenya Gifted

in Tasting notes + farm info

Kenya Gifted

Origin: Kenya

Region:  Kiambu Province

Sub Region: Ruiru District

Altitude: 1800 - 2000 meters above sea level

Farm: Gifted

Owner: Moses Kamura Ngangais

Variety: SL-28, Ruiru

Process:  Washed

Tasting Notes: Sweet and Juicy with crisp acidity, full of sugar and honey with blackcurrent, red apple and lime.

Moses Kamura Ngangais owns 3 separate plots of land in the hills around his fathers farm. Each plot is around 1-2 acres and the terrain is extremely steep. The name Gifted was a result of amatutu (a minibus or similar vehicle used as a taxi) which he received from the father, he called that minibus Gifted so when his father gave hive him the farm he decided to use the same name Gifted for the farm. 

The farm is 60km north of Nairobi along Ruiru Kiganjo road. Initially the farmer was delivering coffee to Kimaratia Factory, but he started pulping his own coffee around 2011 alongside his 2 brothers who also have farms in the same area. Main flowering is January-February and fry crop flowering is October-November. The Coffee is pulped at the washing station at the family home which is central to the 3 brothers farms, and is then fermented overnight to breakdown the sugar before it is cleaned and washed in channels. Parchment is then spread out on raised drying tables. Drying times depend on climate and ambient temperature, but the process can take up to 3 weeks. At night and during very hot periods, parchment is covered by shade cloth to avoid being affected by humidity and extreme heat.

As is tradition in Kenya, when Moses father became to old to run his farm, he divided it into 3 lots and gave 1 to each of his children. In 2018 we purchased his coffee at an auction designed to support small holder producers in Kenya and were blown away with the story and quality. We have been working with Moses since then and visited him in 2019, the year he won the “best of harvest” award in Kenya for the very coffee we purchased.