Kieni

Kieni, a dry mill built up by a cooperative of 1,000 small farmers and managed by Josphat Kariuki. This is mill we have worked with since 2010. It is undoubtedly one of the best coffees we have tasted in Kenya. It gives a unique acidity and intense fruity aroma to our menu.

Produced by Josphat Kariuki, Kieni represents the distinct character of Kenya, a region celebrated for its vibrant acidity and complex, layered profiles. Coffees from this origin are often processed using the traditional double-fermentation method, which frequently contributes to a bright, wine-like clarity and a crisp, clean finish in the cup. When exploring the nuances of such a specific lot, it is helpful to reference the flavor wheel to better identify the intricate fruit and savory notes that define high-quality Kenyan harvests.

This particular selection is offered by Dayglow, a roaster known for highlighting the inherent qualities of the producer’s work. By focusing on the meticulous cultivation practices of Josphat Kariuki, the roasting process aims to preserve the integrity of the bean. Whether you are a seasoned enthusiast or a curious newcomer, understanding the intersection of origin and craft is essential to appreciating the depth found in every brew.