Kenya Kirinyaga Faith

From: 9,75

As we often like to say: coffee is a seasonal product. Just like how summer brings you the tastiest strawberries from the farmers market, Kenya brings us a new crop with some of the brightest and most expressive coffees of the year. Cecilia Wanjiku, this coffee’s grower, has been a forerunner in Kenya sharing knowledge and experience which shows in this structured coffee. Bringing you flavors of berries, citrus, florals and milk chocolate. 



  • Origin: Kenya
  • Region: Kirinyaga
  • Washing station: Faith Estate
  • Farmer: Cecilia Wanjiku Haniel
  • Crop: 2020
  • Altitude: 1850m
  • Variety: Ruiru 11, SL28, SL34
  • Processing: Fully washed

A note from our supplier, Sucafina:

Cecilia Wanjiku Haniel, owner of Faith Estates, has an impressive and expansive presence. She is a founding member of a group of more than 30 small estate owners in Kirinyaga who meet monthly for trainings, business planning, and to share coffee growing and processing knowledge.

After selective handpicking, Cecilia pulps cherry on a small drum pulper. Then, she dry-ferments her coffee for 24 hours. After fermentation, she washes parchment in clean water and lays it to dry on raised beds.

Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 millimeters in size. 

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Kenyacof/Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.

Additional information

Country of Origin


Processing Method


Taste Notes

Berries, Blackcurrant, Citrus, Floral, Milk chocolate


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans