Njagi – Filter

Kirinyaga – Kenya
Peaberry -Washed
Red berries, tropical fruits

Growing altitude: 1700 – 1950m

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All our specialty coffees are carefully sourced and selected within our high expectations of quality, flavor profil and transparency.

We roast our coffees with the respect of each varietal and its origine in the heart of Lausanne since summer 2022.

About this coffee

Kenyan Peaberry coffee is a unique type of coffee bean that forms when only one seed develops inside the coffee cherry instead of the usual two. This results in a smaller, rounder, and denser bean, which many believe leads to a more concentrated flavor profile.

Kenyan Peaberry coffee is highly prized for its bright acidity, full body, and complex fruit-forward notes. Typical tasting notes include red berries, tropical fruits and floral undertones, often with a wine-like or tea-like quality. These beans are grown in high-altitude regions like Nyeri, Kirinyaga, and Mt. Kenya, where rich volcanic soil and ideal climate conditions contribute to their exceptional quality.

Due to their density, peaberry beans often require a carefully controlled roast to unlock their full potential. Many coffee enthusiasts appreciate them for their vibrant and dynamic flavor, making them a favorite among specialty coffee lovers.

The farmer

The Kambarare Estate: a shining example for Kenyan youths

With Kenya’s coffee market in decline, Kambarare Estate stands as a beacon of hope. Gerald Njagi, a 28-year-old coffee farmer, is the producer who helms the small estate found on the slopes of Mount Kenya. He’s an anomaly because most farmers within Kiringyaga and the surrounding counties age 50+ or even 60+ and have no successors. This is because most youths who grow up within coffee-growing families move on to more profitable markets, like taxi driving. Although this is an ongoing trend, Gerald has hope for the future revival of coffee in his country. And he’s even keen to play a key role in promoting the industry, “I want to set standards for the Kenyan youths and show them unending possibilities in the coffee sector”, he says.

History of Kambarare Estate

But before Gerald was pruning his trees and pulping his coffee, we must jump back to 1958: the year Gerald’s grandpa, also called Gerald Njagi, planted 100 coffee trees upon the young estate. Gerald Senior belongs to the first growers who owned an actual farm, instead of being a hired hand to pick the harvests of others. Senior fed his family from the farm’s produce and made sure his kids could take over the business. But before this happened, Gerald Senior attained a great feat in 1998: 5000 trees on his 13-acre plot. When owning more than 5000 plants, coffee farmers can apply for a pulping license. And that is exactly what Gerald did.

While Gerald Junior enrolled for college, Gerald Senior passed away in 2011 and divided the estate among his 8 sons. After graduating, Gerald Junior was keen to follow in the footsteps of his grandpa, father, and uncles. He leased 100 coffee trees and started to help his father pulp all coffees produced at Kambarare Estate. Gerald soon managed the entire process on the farm; from fermentation, washing to drying the coffees. And at the end of his first harvest, the Estate sold 50kg bags for the monumental price of $600. Today, Gerald shares the responsibilities of the Estate with his father and two brothers. As a family, they own 1000 trees, manage operations, and collect cherries from Gerald’s uncles.