Kambarare - Kenya

Gerald Njagi is a third-generation producer whose farm, Kambarare, has produced some of the most memorable microlots from Kenya in recent years. We’re thrilled to be roasting his coffee for the first time. Gerald started Kambarare in 2011 by leasing 100 trees, and today has more than 1,000 planted across his family’s land. He is an exceptionally devoted and meticulous producer with a particular passion for processing. Gerald began processing this SL-28 separation by picking only ripe red cherries, which were then hand-sorted and floated to remove defects. After de-pulping, the parchment was fermented for 36 hours in plastic barrels in a cool, dark place, then washed and sorted again before being finished on raised drying beds for 14–21 days. This particular lot is juicy and densely fruited, with tropical nectar sweetness, mouthwatering acidity, and flavors of tart red fruit and fresh citrus.

Produced by Gerald Njagi, this Kambarare lot from Kenya showcases the distinct profile of the SL-28 varietal. As a washed coffee, it undergoes a meticulous processing method designed to highlight the inherent acidity and clean cup profile often associated with the region’s high-quality harvests. Roasted by Tandem Coffee Roasters, the coffee presents a bright, vibrant character defined by tart red fruit and fresh citrus notes.

While washed coffees are generally celebrated for their clarity and ability to express terroir, the specific nuances of this Kenyan selection offer a classic example of the country's signature brightness. To better understand how these specific descriptors align with broader sensory categories, you can reference the flavor wheel. This lot serves as a focused representation of Njagi’s work, emphasizing the crisp, fruit-forward qualities that define the best of the region’s output.