Kenya Sirikwa

Tasting Notes: Lemon, Grapefruit, Brown Sugar

800 Smallholder Farmers | Region: Western Rift Valley, Kenya | Varietal: SL28, SL34, Ruiru 11, Batian | Importer: Crop to Cup | Processing: Washed | Altitude: 1,600–2,200 MASL

Our average cupping score: 86

About the Producers

Kenya is a powerhouse of coffee production. It supplies just a small percentage of the world’s consumption, but makes up for this fact in the truly unique flavor of its coffee. What makes Kenyan coffee special is its meticulous processing, oftentimes this is a washed process due to cultural preference and auction standards. This results in a clean cup with vibrant acidity, most times likened to tropical fruit. Cultural ties to coffee production in Kenya run deep, with small farms paving the way for its legacy. About 70% of Kenya’s coffee is produced by smallholder farmers who sell their coffee to washing stations.

What makes this coffee stand out

In Kenya's Western Rift Valley, coffee production is defined by the region's unique volcanic soil and high altitude, which create an ideal environment for growing coffee. The fertile landscapes surrounding areas like Kisii and Nyamira are predominantly cultivated by small-scale farmers, who meticulously nurture their plots. This careful, hands-on approach, combined with the distinct climatic conditions, produces coffee celebrated for its bright, vibrant acidity and full-bodied, complex flavor profiles.

Pour over recipe:

Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F

0:00 60 g bloom, gentle
0:45 200 g medium height, create agitation
(just before bed dries) 274 very gentle, very slow
Target brew time 3:15