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Kenya — Medium-Light Roast Embu County | New Runyenjes Farmers Cooperative
Bold, bright, and unlike anything else in the lineup. This single-origin Kenya coffee comes from the volcanic highlands of Embu County, where rich loam soil, high altitude, and meticulous processing produce some of the most distinctive coffee on the planet.
In The Cup: juicy cherry, tart grapefruit, a flash of kiwi, and smooth caramel sweetness. Clean, vibrant, and alive from first sip to last.
The Farm: New Runyenjes Farmers Cooperative represents 300 smallholder farmers across three factories. This isn't just a coffee cooperative; members vote on everything from marketing and milling to profit allocation and school fees. Cherry is sorted daily for ripeness, fermented overnight, washed in fresh water, and dried on raised beds for 2–3 weeks. That level of care is exactly why Kenyan coffee has a reputation like no other.
-Perfect for travelers who crave bright, fruit-forward coffee with a smooth finish.
Origin Details
| Region | Embu County, Kenya |
| Altitude | 1,600–1,800 MASL |
| Process | Fully Washed · Dried on Raised Beds |
| Varietal | SL28 · SL34 · Ruiru 11 |
| Harvest | April–July · October–December |
| Soil | Volcanic Loam |
CUPPING NOTES:
Bright Acidity • Smooth Body • Cherry • Grapefruit • Kiwi • Caramel
Description
Kenya — Medium-Light Roast Embu County | New Runyenjes Farmers Cooperative
Bold, bright, and unlike anything else in the lineup. This single-origin Kenya coffee comes from the volcanic highlands of Embu County, where rich loam soil, high altitude, and meticulous processing produce some of the most distinctive coffee on the planet.
In The Cup: juicy cherry, tart grapefruit, a flash of kiwi, and smooth caramel sweetness. Clean, vibrant, and alive from first sip to last.
The Farm: New Runyenjes Farmers Cooperative represents 300 smallholder farmers across three factories. This isn't just a coffee cooperative; members vote on everything from marketing and milling to profit allocation and school fees. Cherry is sorted daily for ripeness, fermented overnight, washed in fresh water, and dried on raised beds for 2–3 weeks. That level of care is exactly why Kenyan coffee has a reputation like no other.
-Perfect for travelers who crave bright, fruit-forward coffee with a smooth finish.
Origin Details
| Region | Embu County, Kenya |
| Altitude | 1,600–1,800 MASL |
| Process | Fully Washed · Dried on Raised Beds |
| Varietal | SL28 · SL34 · Ruiru 11 |
| Harvest | April–July · October–December |
| Soil | Volcanic Loam |
CUPPING NOTES:
Bright Acidity • Smooth Body • Cherry • Grapefruit • Kiwi • Caramel
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