Kenya - Mahiga

Rising from the heart of Kenya’s Central Province, Mt. Kenya stands as Africa’s second tallest peak — a commanding natural presence surrounded by vast forests and thriving coffee-growing communities. From its slopes flow the mineral-rich soils and cool, mist-laden air that give life to some of the most celebrated coffees on Earth.

Radiating outward from the mountain’s peak, the central counties of Kenya stretch like six irregular slices of a pie, their borders converging at this iconic summit. Along the lower edges of these lush, high-altitude forests lies Nyeri County, the most renowned of them all — where altitude, fertile volcanic soil, and meticulous craftsmanship combine to produce coffees of unmatched clarity and sweetness.

At the heart of this region is the Othaya Farmers Cooperative Society, a cornerstone of Kenyan coffee excellence. With more than 14,000 smallholder members and 19 factories, including the esteemed Rukira Factory, Othaya embodies Kenya’s democratic cooperative spirit — farmers united in a shared pursuit of perfection, carefully managing every stage of production, from harvesting to profit distribution.

Kenya’s reputation for precision continues through its legendary washed processing tradition. Here, coffee cherries are pulped, fermented, and repeatedly washed in cold, clean mountain water before a final soak — a process that defines the vibrant acidity and sparkling clarity that coffee lovers worldwide associate with the Kenyan cup.

Each lot is then meticulously graded by size and density, ensuring consistent quality and giving roasters a diverse palette of flavor potential from a single harvest.

From the slopes of Mt. Kenya to your cup, this is coffee born of nature’s power, nurtured by generations of expertise, and perfected through tradition.

Kenyan coffee — a taste of elevation.