Kenya – Chania Bridge AB

Farm and Station Story

Chania Bridge Estate is located in the Thika area of Kiambu County. The farm was founded in 1926 by the Harries family and is now managed by Boyce Harries, the great-grandson of the founder. Its name refers to the nearby bridge over the Chania River, a tributary of the Athi River, one of Kenya’s longest rivers flowing into the Indian Ocean.

The estate covers 73 hectares of fertile red volcanic soil and lies at an altitude of 1,550 m a.s.l., ensuring slower cherry maturation, denser beans, and a more complex flavor profile. Chania Bridge focuses on handpicking only fully ripe cherries and uses irrigation during dry periods.

How the coffee is processed

All processing takes place directly at the farm’s wet mill. Cherries are hand-sorted, depulped, and fermented for approximately 14 hours, depending on temperature. The coffee is then thoroughly washed using cascading water channels and dried on raised beds for 12–20 days. Shade nets are used during the hottest hours to preserve delicate flavor notes. Once the optimal moisture level is reached, the coffee is transported to Kofinaf Mills in Ruiru for hulling and grading, and then stored in Nairobi.

Variety

This lot consists of 80% French Mission Bourbon, known for its balanced sweetness and cup quality, and 20% of a mix of K7, Ruiru 11, SL28, and SL34, which adds flavor complexity and contributes disease resistance.