Kirimahiga Coffee Factory sits 200 km north of Nairobi in Kenya’s upper midlands, at 1,700 masl. Established in 1998, though coffee has grown here since the ’60s, the factory now works with 781 smallholder farmers, each tending 1–2 hectares on rich red volcanic soil. The climate is ideal, with long rains from April to June and shorter rains in October and November, supporting two harvests each year.

Producers hand-pick ripe cherries, sort them carefully, and deliver them the same day for wet processing using fresh water from the Kananahu stream. After pulping and 16–18 hours of fermentation, the beans are washed, graded, and dried under the sun before hulling and final preparation. Farms are family-run, though rural migration and limited educational opportunities pose challenges for the next generation.

Why Moonwake chose it:

This lot captures the elegance of a great Kenyan coffee: bright grapefruit and blackcurrant, layered with sweet basil florals and deep red strawberry notes. Clean, vibrant, and beautifully structured — a showcase of why Kenya remains a coffee lover’s favourite origin.

Flavour Notes: Strawberry, Basil, Grapefruit, Blackcurrant

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.