MEET THE PRODUCER | We bought a tremendous amount of Kenyan coffee in 2025—more this year than in the previous seven years of Black & White’s existence. Too often, coffee from this country is reduced to a singular profile: high acidity, currant, molasses-like sweetness, the occasional tomato. While those classic flavors are still out there, we’ve found a tremendous range in the coffees we sourced, and Ushirika may be the most intriguing variation yet. While we usually find subverted flavor profiles coming from new innovations in processing or novel varieties, this coffee’s intrigue comes from the fact that it tastes like a washed coffee from Colombia. The profile shows lower acidity than the typical Kenyan cup, while also highlighting sweetness. It’s a crushable cup that’s easily approachable for every type of coffee drinker, and we hope you will enjoy it as much as we do. **TRUST THE PROCESS |**This coffee undergoes the washed process typical of Kenyan coffee production. Pulped and placed into a basin, the coffee ferments underwater for approximately 24 hours before being rinsed. The coffee then ferments dry for 24 hours before an additional 24 hour submersion. The coffee is rinsed once more, then dried until optimal moisture content is achieved. **TAKE A SIP |**Approachable, sweet, and easy to drink, this coffee reminds us more of traditional Colombian coffees than traditional Kenyan cups. Sweetness prevails in the cup, with notes of caramel and milk chocolate at the forefront of each sip. Acidity is surprisingly low for a Kenyan coffee, reminding us of cooked pear. Baking spices peek through the profile, adding a layer of intrigue to this approachable coffee. **Origin |**Nyeri, Kenya **Producer |**Othaya Farmers Cooperative **Farm |**Various **Process |**Washed **Variety |**SL28, SL34, Batian, Ruiru 11 Elevation | 1600–1900 MASL

MEET THE PRODUCER | We bought a tremendous amount of Kenyan coffee in 2025—more this year than in the previous seven years of Black & White’s existence. Too often, coffee from this country is reduced to a singular profile: high acidity, currant, molasses-like sweetness, the occasional tomato. While those classic flavors are still out there, we’ve found a tremendous range in the coffees we sourced, and Ushirika may be the most intriguing variation yet. While we usually find subverted flavor profiles coming from new innovations in processing or novel varieties, this coffee’s intrigue comes from the fact that it tastes like a washed coffee from Colombia. The profile shows lower acidity than the typical Kenyan cup, while also highlighting sweetness. It’s a crushable cup that’s easily approachable for every type of coffee drinker, and we hope you will enjoy it as much as we do. **TRUST THE PROCESS |**This coffee undergoes the washed process typical of Kenyan coffee production. Pulped and placed into a basin, the coffee ferments underwater for approximately 24 hours before being rinsed. The coffee then ferments dry for 24 hours before an additional 24 hour submersion. The coffee is rinsed once more, then dried until optimal moisture content is achieved. **TAKE A SIP |**Approachable, sweet, and easy to drink, this coffee reminds us more of traditional Colombian coffees than traditional Kenyan cups. Sweetness prevails in the cup, with notes of caramel and milk chocolate at the forefront of each sip. Acidity is surprisingly low for a Kenyan coffee, reminding us of cooked pear. Baking spices peek through the profile, adding a layer of intrigue to this approachable coffee. **Origin |**Nyeri, Kenya **Producer |**Othaya Farmers Cooperative **Farm |**Various **Process |**Washed **Variety |**SL28, SL34, Batian, Ruiru 11 Elevation | 1600–1900 MASL