Filter - Kenya Kathima

Level - Special Filter

Kenya — Kathima

Tastes Like — 🫚 Yuzu • 🥝 Yellow Kiwi • 🍑 Dried Apricot • 🍈 Pink Melon • 🍊 Tangerine Papaya

DETAILS

• Origin: Mathare-ini, Murang’a County, Kenya

• Varietal: SL28, SL34, Ruiru 11, Batian

• Process: Washed

• Altitude: 1600 – 1800 masl

• Roast Level: Medium-Light (Filter)

• Size: 250 g

INTRO — A Juicy & Exotic Kenyan Filter Coffee from Nomad

Nomad is delighted to present Kenya — Kathima, a vibrant and expressive single-origin coffee that highlights the hallmark clarity and fruit complexity of top Kenyan lots. Grown on the fertile slopes of Murang’a County in central Kenya, and meticulously washed and dried at the Mathare-ini station, this coffee delivers a fresh, juicy acidity and creamy body that make it an ideal filter brew — from pour-over to AeroPress and beyond.

With a profile defined by citrus zest, tropical sweetness, and layered floral complexity, Kathima reflects both the excellence of its terroir and Nomad’s commitment to showcasing coffees that are equally thrilling and approachable.

THE PRODUCER — Mathare-ini & the Thanga-ini Farmers Cooperative

This lot comes through the Mathare-ini Washing Station, part of the Thanga-ini Farmers Cooperative Society, which supports more than 900 smallholder producers in the region. Farmers cultivate traditional Kenyan varieties like SL28 and SL34, alongside newer hybrids such as Ruiru 11 and Batian, in rich volcanic soils and mild mountain climates that favour slow cherry development and vibrant sweetness.

At Mathare-ini, cherries are delivered fresh each harvest day, visually sorted to remove defects, and then depulped, fermented, and washed with precision — all to highlight clarity, balance, and fruit-sweet complexity in the cup.

THE PROCESS — Classic Kenyan Washed Precision

The processing sequence for Kathima follows the classic Kenyan washed method that specialists around the world admire:

🍒 Selective Hand Picking — Only ripe cherries are accepted from smallholder lots.
💧 Controlled Fermentation — Beans ferment in clean water to break down mucilage.
🚿 Thorough Washing & Sorting — Density sorting and extended rinsing enhance clarity.
☀️ Raised Bed Drying — Even airflow and turning ensure balanced development.

This meticulous approach produces a coffee with brilliant transparency, refined acidity, and an engaging aromatic profile.

THE CUP — Bright, Juicy, and Multi-Layered

Kenya — Kathima delivers a clean, expressive cup that evolves beautifully as it cools:

Flavour Notes

🫚 Yuzu — tangy, citrus brightness
🥝 Yellow Kiwi — tropical sweetness with soft acidity
🍑 Dried Apricot — honeyed fruit depth

The body is creamy and luscious, with a juicy acidity that keeps the cup lively and a long, pleasing finish. This is Kenyan coffee at its most vibrant — fruit-driven, nuanced, and unforgettable.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 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 10). 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.