THE CUP

Perhaps Swerl's only Kenyan of the season - and a standout. Expect bright, fruit-forward clarity with the structure and sweetness Kirinyaga is known for.

THE ORIGIN

From the Kainamui Factory, part of the New Ngariama Farmers Cooperative Society. About 1,800 smallholder farmers contribute, a third of them women. Most farm fewer than 200 trees on half a hectare, alongside crops like macadamia, tea, corn, and bananas. The co-op provides training, agronomy support, and pre-financing for school fees and emergencies.

THE REGION

Kirinyaga, on the slopes of Mt. Kenya. Volcanic soils, abundant rainfall, and dense river systems create the conditions that make Kenyan coffees so distinct — bright, clean, and fruit-driven.

THE PROCESS

Hand-picked and depulped cherries are fermented 24–48 hours, washed, then soaked again for up to 72 hours. Drying follows on raised beds. Lots are built day by day, and only the top selections (fewer than 100 bags) are held aside as microlots.

THE STORY

Over a decade ago, before “microlot” was a buzzword, Café Imports began sourcing traceable small-lots from Kenya. Jason Long saw the potential early, and coffees like this one are why.

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 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.