Kenya Finca De Cafe Nespresso compatible capsule

Our take: 

A full-bodied, rich coffee that harmoniously combines the elegance of black tea, the freshness of citrus, smoky hints of tobacco and the gently sweet character of tomato. A unique experience in every cup.

The farm's story and what makes it special:

In the heart of the picturesque Kirinyaga region, 1,450 metres above sea level, lies Finca De Café. The farm offers stunning views of Mount Kenya and is a model of sustainability and innovation in coffee growing. Spread across just eight hectares, the farm was founded in 2010 and is run by experienced coffee professionals who apply sustainable farming practices to produce outstanding coffee.

Above the coffee trees rise impressive native species such as Albizia, Spathodea, Acacia and Cordia. They not only provide a home for birds – their fallen leaves also enrich the soil with organic matter. The shade they offer promotes even cherry ripening, giving the coffee balanced acidity, rich aroma and a fuller body – a real treat for specialty coffee lovers.

As part of their regenerative farming practices, they regularly mulch with brachiaria and vetiver grass and use farmyard manure, ensuring that no soil-borne diseases enter the farm. They also regularly apply beneficial microorganisms such as Trichoderma and mycorrhizae to further improve soil health.

The farm receives between 800 mm and 1,200 mm of rain a year, and a peaceful stream runs through the property. Knowing how important irrigation is for the harvest, they channel water from the stream into an artificial reservoir, which is used to irrigate the coffee trees during the drier months. As a result, they harvest at least 20 tonnes of ripe coffee cherries every year.

Harvest time is a real hive of activity: twice a year – from April to July and from October to December – busy hands pick the ripe red cherries one by one, ensuring the finest quality. The cherries are then hand-sorted to remove unripe and overripe ones, which are later processed as naturals. The ripe red cherries are processed using the wet method and then dried before being taken to the dry mill. Both their natural and washed coffees retain their characteristic savoury taste.

After harvest, the coffee beans are dried on solar-powered dryers. This method reliably ensures that each lot dries consistently, especially during long rainy and cold spells.

ORIGIN: KENYA
REGION: Kirinyaga, own washing station
VARIETY: SL 28, SL 34, Ruiru Grafted, Batian
ALTITUDE: 1350-1455 MASL
PROCESS: Washed

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