This is our first introduction of natural processed Kenyan coffee.

Established in 2000, Wachuri Farmers’ Co-operative Society is located in Tetu Sub-county, Nyeri County, one of Kenya’s most renowned coffee-growing regions. The cooperative represents smallholder farmers, most of whom cultivate less than one hectare of coffee alongside tea, dairy, horticulture, and food crops that support household livelihoods.

For this natural lot, cherries first undergo a carefully controlled carbonic maceration, fermenting in sealed, oxygen-limited tanks to enhance sweetness, fruit complexity, and aromatic intensity. The cherries are then transferred to raised African drying beds, where they are sun-dried for 2–4 weeks and turned regularly to ensure even drying. Temperature, pH, and moisture levels are closely monitored throughout the process until the coffee reaches a stable moisture content of 12–13%.

What you can expect in the cup is sweetness reminiscent of red berries, blackcurrant-like acidity, and a roselle tea-like finish.

Region: Nyeri

Producer: Wachuri Farmers Cooperative Society

Origin: Kenya

Altitude: 1700 - 1800 m.a.s.l

Species/Varietal: Ruiru 11 & Batian, SL28, SL34

Processing method: Natural