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The Nyeri region is located in central Kenya, between the eastern base of the Aberdare Range and the western slopes of Mount Kenya. It is renowned for its fertile highlands, which are ideal for agriculture, particularly for growing coffee and tea. The combination of fertile soil, seasonal rainfall, high altitude, and cool nighttime temperatures contributes to the quality of coffee beans, which are dense and high in acidity. The produced coffees have high acidity, full body, and complex flavors with notes of ripe fruit. The Rumukia Farmer’s Co-operative Society, comprising 212 women and 248 men, oversees 115,000 coffee trees interspersed with native species to support local agroforestry.
PROCESSING
The Tambaya wet mill is located in the Mukurwe-ini district. It processes coffee using the washed method and utilizes water from the Gura River, which flows from the Aberdare Ranges into the town. The processing method at Tambaya includes pulping the ripe coffee cherries, fermenting them for 12 to 48 hours depending on climatic conditions, washing, and then drying the beans on raised beds to achieve optimal quality.
VARIETY
The SL34 variety is a significant coffee variety developed in the 1930s through research by Scott Agricultural Laboratories in Kenya. This variety, genetically related to the Typica-Arabica family, excels at growing in high altitudes with sufficient rainfall, allowing it to produce high yields of quality coffee. It is valued for its complex flavor, which includes fresh citrus acidity, full body, and a clean, sweet finish.
The SL28 variety is one of the most renowned coffee varieties, developed in the 1930s through research by Scott Agricultural Laboratories in Kenya. This variety was selected for its excellent drought resistance and ability to grow at medium to high altitudes, making it ideal for cultivation in various climatic conditions. The flavor profile is very complex and pronounced, characterized by high acidity with notes of blackcurrant, berries, and citrus. Its body is juicy and sweet, often with tropical flavors.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products…
Country: Etiopie
Region: Lalesa, Gebed
Station: Lalesa Site
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: natural
Taste: Blueberries, lemon, cheesecake
On farms in the Lalesa area, coffee grows under the shade of massive Ensete banana trees, whose pulp is used to make the traditional dish Kocho (Kočo). The leaves, up to a meter wide and two meters long, are used for wrapping food, but most importantly, they provide excellent shade for the coffee plants. Growing in a shaded environment is ideal for coffee trees, as it enhances the quality of the coffee and positively impacts the environment.
Country: Kenya
Region: Kiriaini, Muranga
Station: Kiriaini
Altitude: 1700 m. a. s. l.
Varietal: SL 28, SL 34
Processing: washed
Taste: Vanilla, lime, rhubarb pie
It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
Country: Kenya
Region: Kiriaini, Muranga
Station: Kiriaini
Altitude: 1700 m. a. s. l.
Varietal: SL 28, SL 34
Processing: washed
Taste: Vanilla, lime, rhubarb pie
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: milk chocolate, red apple, oolong
Anaerobic fermentation is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.
Country: El Salvador
Region: Ahuachapán, Los Naranjos
Farm / Producer: Los Angeles / Los Naranjos
Altitude: 1750 m.a.s.l.
Variety: Pacamara
Processing: Anaerobic Natural
Taste profile: Pancakes with raspberries and maple syrup
Discover the exceptional Pacamara from a Los Angeles farm in El Salvador. It is processed using anaerobic fermentation, which gives it a unique flavor profile—sweet notes of pancakes with raspberries and maple syrup. Lovingly cultivated by the Velásquez family, this coffee combines the highest quality, environmental sustainability, and social impact.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: cocoa, apricots, lime
Carbonic maceration is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented for 70-80 hours without air and with the help of carbon dioxide, and then dried on raised beds for 20 days.
Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1350 m. a. s. l.
Variety: Red Catuai
Processing: anaerobic natural
Taste profile: hazelnut butter, physalis, cocoa, red wine
Country: Nicaragua
Region: Mosonte, Nueva Segovia
Farm: La Esperanza
Altitude: 1650 m.a.s.l.
Variety: Red Catuai
Processing: washed
Taste profile: Hazel nut, blooms, black tea, chocolate
Country: Ethiopia
Region: Jimma, Oromia
Processing station: Beshasha
Altitude: 2040 m. a. s. l.
Variatal: heirloom
Processing: washed
Taste profile: black tea with lemon, peach jam
INTENSE FLAVOR OF PEACHES, BLACK TEA, AND LEMON
A typical washed coffee from Ethiopia, with a clean and tea-like flavor and pleasant citrus acidity that you can enjoy without overwhelming your palate. It has become our favorite morning ritual year after year.
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea