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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.
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Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
Country: Peru
Location: Snto Tomas, Cutervo, Cajamarca
Owner: Elmer and Veronica Mego
Altitude: 1700 – 1900 m.a.s.l.
Variety: Catuai, Catimor
Processing: washed
Taste profile: Fruit tea, plums, milk chocolate
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
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1500 – 2100 m.a.s.l.
Processing: washed
Variety: mix of varieties
Taste profile: rose hip tea, lime, tangerine fresh
The municipality of Inzá, in the province of Cauca, is situated high on the Colombian plateau known as the ‘Macizo Colombiano.’ Inzá is known for its rich indigenous history and great coffee.
Country: El Salvador
Region: Calzontes Arriba
Farm: La Reforma
Altitude: 1300 – 1400 m a.s.l.
Variety: SL 28
Processing: natural
Taste profile: yellow kiwi, dates, cacao
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: 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: 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: El Salvador
Region: Cantón Quezalapa, Apaneca, Ahuachapán
Farm / Producer: Noruega / Los Naranjos
Altitude: 1690 masl
Variety: Geisha
Processing: Anaerobic Natural
Flavor Profile: Daim, clementain, hibiscu
The beloved Geisha variety, anaerobic processing, and cultivation in the unique natural forest environment—Noruega from a Salvador coffee farm brings all these exceptional qualities together in a single cup of perfect coffee.
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: natural
Taste profile: cherries, dry red wine, orange
The natural process 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 and after harvest, they were dried on raised beds for 20 days.
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.