Kenya Ngaratua

What We Love

This exceptional offering from Ngaratua Estate brings a truly unique tasting experience, thanks to the increasingly rare coffee varieties cultivated on the farm. The SL28 variety shines with an impressive balance of savory and sweet flavors, embodying Kenya’s rich coffee heritage. In each cup, you’ll encounter the tartness of fall-harvested cranberries, the tangy brightness of tamarind, and a finish highlighted by syrupy blackberry sweetness and the earthy-floral depth of rose hips.

Farmer Information

Kenyan coffee production is a complex and evolving landscape, often shaped by challenges that trace back to colonial-era structures dominating the industry for nearly a century. Despite limited investment and changing climate conditions, the exceptional quality of Kenyan coffee is nothing short of astounding. Each harvest inspires us anew, and we’re continuously impressed by the dedication of Kenyan coffee farmers, whose tireless commitment to excellence yields such remarkable results.

For the past several harvests, we’ve collaborated closely with Peter Mbature of Kamavindi Coffee, who is both a skilled coffee farmer and now an official coffee exporter. Peter’s passion for coffee fuels our admiration, as his work consistently produces some of the finest Kenyan coffee available. This past season, Peter began exporting under the Kamavindi name, partnering with nearby farmers to offer outstanding coffee at competitive prices that cover production costs. A cornerstone of this collaboration is with Ngaratua Estate, located close to Peter’s own farm. Their proximity has fostered a mutually beneficial relationship that elevates both Kamavindi and Ngaratua Estates.

The Ngaratua Estate was established in the 1940s by the Muthathai family. Over generations, the family has navigated Kenya’s challenging coffee landscape, growing their business through gradual improvements in processing and infrastructure. Today, the estate is managed by Peterson and Purity Muthathai, whose commitment to high-quality coffee is reflected in the exceptional beans they produce each year. This year’s harvest is a remarkable showcase of what we love most about Kenyan coffee: vibrant, tart berry notes, earthy rose hip undertones, and a tamarind-like tanginess.

Coffee Information

What makes Kenyan coffee so special? Why do coffee roasters worldwide eagerly await Kenya’s harvest each year? Quite simply, the best Kenyan coffees offer a uniquely captivating experience. They stand apart from coffee grown anywhere else, and that alone is worth getting excited about.

The distinctiveness of Kenyan coffee can largely be traced to the specific tree varieties cultivated there. In the 1930s, Scott Agricultural Laboratories conducted trials on various coffee types, including heirloom trees from Yemen, Tanzania, and the Island of Réunion (then called Bourbon). The resulting selections were named “SL” after Scott Laboratories, followed by a trial number. SL28 and SL34 emerged as outstanding varieties and are still widely grown in Kenya today.

Peterson and Purity focus almost exclusively on the prized SL28 variety. From our experience tasting countless Kenyan coffees, we know SL28 offers the intense fruit flavor we cherish, while newer hybrids, though not without merit, often lack the depth of the classic SL28. This variety, while not without its challenges, is widely regarded as the most desirable in Kenya, bringing the savory-sweet, tart berry flavors reminiscent of cranberries and currants, with rich undertones of rose hips and a bounty of juicy red fruits.