Kenya Wanrich Farm

Kenya Wanrich Farm is a jewel of high-altitude cultivation and meticulous craftsmanship, offering a stunning expression of what makes Kenyan coffees so prized around the world. Grown on a small family-run estate in the Nyeri region—arguably Kenya’s most famous coffee-growing area—this microlot stands out for its exceptional clarity, vibrant acidity, and deep, layered sweetness.

Origin and Variety
Wanrich Farm is located at an elevation of 1,750–1,850 meters in the foothills of Mount Kenya, where cool temperatures and rich red volcanic soils create ideal conditions for coffee production. The farm grows classic SL28 and SL34 varietals—heirloom cultivars developed specifically for Kenya’s climate and known for their bright acidity, strong cup structure, and excellent flavor complexity.

Processing Method
This coffee is fully washed, the most traditional and respected processing method in Kenya. After meticulous handpicking, the ripe cherries are fermented in tanks, washed with clean mountain water, and then slowly dried on raised African beds under controlled conditions. This method allows the intrinsic qualities of the SL varieties to shine—producing a clean, transparent cup with brilliant acidity and crisp fruit notes.

Flavor and Aroma
Kenya Wanrich Farm is vivid and articulate, with a flavor profile led by notes of blackcurrant, grapefruit, and red plum. Underneath the fruit lies a refined sweetness like caramelized sugar or raw honey, with a crisp, wine-like acidity that dances across the palate. The finish is long, clean, and elegant, often revealing hints of bergamot or hibiscus as it cools.

Best For
This is a competition-grade filter coffee, ideal for pour-over methods such as V60, Kalita, and Origami. It’s a must-have for cafés and roasters looking to showcase a bright, expressive African profile. While it can be pulled as a complex and zesty single-origin espresso, its high acidity and delicate body make it best suited to slow brews and tasting menus.

Brewing Recommendations

• Filter: Use 92–94°C (198–201°F) water, a medium grind, and a total brew time of 3–3.5 minutes. A bloom of 30–45 seconds enhances aromatics.

• Espresso: For adventurous brewers, a light roast with a 1:2.5 ratio and a slower extraction (30–34 seconds) can highlight its citrus and berry notes.

Kenya Wanrich Farm is a bright, elegant, and unmistakably Kenyan coffee that delivers clarity and fruit intensity in every cup. It’s a celebration of terroir and tradition—ideal for those who seek a cup with both structure and soul.