MEET THE PRODUCERS | Along the slopes of the Aberdare Mountain range, more than 700 farmers grow their coffee in rich, volcanic soil, on tiny plots of land. These farmers are all members of the New Kiriti Farmers’ Cooperative Society in Murang’a County, Kenya, and they hand-deliver their beans to a nearby washing station called Gondo Factory. The coffee gurus at Gondo Factory are known for their meticulous approach to processing, as well as their commitment to environmental stewardship, using (and reusing!) clean water from nearby Kananhu stream to rinse washed lots such as this one. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are immediately brought to the washing station by individual farmers and compiled to form larger, blended lots. They are then fermented in cement tanks for 16–18 hours before being thoroughly rinsed with the local water source. Finally, the beans are spread out to sun-dry on raised beds for about two weeks, or until optimal moisture content is achieved. TAKE A SIP | Composed of four classically Kenyan varieties, this lot showcases everything we love about African grown coffees in general: it’s vibrant and complex, citric and floral, and heavy on the stone fruit. Unlike many traditional Kenyan cups, this coffee isn’t savory or tomato-y, and the cup bursts with vibrant fruit quality like fresh blackberries. It’s also astonishingly sweet, reminding us of raw sugar. Origin | Murang’a, Kenya Washing Station | Gondo Factory Farm | New Kiriti Farmers’ Cooperative Society (727 smallholders) Process | Washed Variety | SL28, K7, Ruiru 11, Batian Elevation | 1900 MASL

MEET THE PRODUCERS | Along the slopes of the Aberdare Mountain range, more than 700 farmers grow their coffee in rich, volcanic soil, on tiny plots of land. These farmers are all members of the New Kiriti Farmers’ Cooperative Society in Murang’a County, Kenya, and they hand-deliver their beans to a nearby washing station called Gondo Factory. The coffee gurus at Gondo Factory are known for their meticulous approach to processing, as well as their commitment to environmental stewardship, using (and reusing!) clean water from nearby Kananhu stream to rinse washed lots such as this one. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are immediately brought to the washing station by individual farmers and compiled to form larger, blended lots. They are then fermented in cement tanks for 16–18 hours before being thoroughly rinsed with the local water source. Finally, the beans are spread out to sun-dry on raised beds for about two weeks, or until optimal moisture content is achieved. TAKE A SIP | Composed of four classically Kenyan varieties, this lot showcases everything we love about African grown coffees in general: it’s vibrant and complex, citric and floral, and heavy on the stone fruit. Unlike many traditional Kenyan cups, this coffee isn’t savory or tomato-y, and the cup bursts with vibrant fruit quality like fresh blackberries. It’s also astonishingly sweet, reminding us of raw sugar. Origin | Murang’a, Kenya Washing Station | Gondo Factory Farm | New Kiriti Farmers’ Cooperative Society (727 smallholders) Process | Washed Variety | SL28, K7, Ruiru 11, Batian Elevation | 1900 MASL