Cherangany Highlands Estate

Cherangany Highlands farms the cool foothills of the Cherangany range in Trans Nzoia. Its current lot is awaiting completion of a first deforestation-free satellite audit.

Gacharage Wet Mill

Gacharage serves Kangema growers in the high Aberdare foothills of Murang'a, where mist fills the valley most mornings. Its washed AA lots are prized for bright acidity and long, tea-like finishes.

Gakundu Wet Mill

Founded in 1964 on the south-eastern foothills of Mt. Kenya, Gakundu receives cherry from smallholder plots between 1,650 and 1,850 metres. Cherry is pulped on the day of delivery, dry fermented and soaked in spring water before slow drying on raised beds, giving its AA outturns their blackcurrant depth and phosphoric clarity.

Gatundu Hills Wet Mill

Gatundu Hills draws cherry from smallholders on the ridges of northern Kiambu, many of them replanting with Ruiru 11 and Batian for disease resistance. The mill pairs fast washing with long, shaded drying.

Gatura Wet Mill

Gatura sits in the Gatanga valley at the southern edge of the Murang'a coffee belt. Warmer afternoons and red Nitisols give its lots softer acidity and chocolate-forward sweetness.

Kahawa Ridge Estate

A private estate near Ruiru with its own wet mill and solar dryers, Kahawa Ridge has replanted much of its acreage with Batian. Estate control over picking and processing allows separate washed and natural micro-lots.

Kambai Wet Mill

Kambai serves mixed dairy and coffee farms around Githunguri, where coffee shares terraces with fodder crops. Its natural peaberry selections are hand-separated on raised beds.

Kamundu Estate

Kamundu is a family estate east of Thika with mature SL28 blocks and newer Ruiru 11 plantings. Shade trees and stone terraces protect the soils on its sloping fields.

Kamuthanga Wet Mill

A Mathira wet mill on the Karatina ridge, Kamuthanga processes cherry from steep red-soil plots fed by the Ragati river. Alongside its classic double-washed lots, the society runs a small anaerobic programme that seals selected cherry in tanks for 72 hours before pulping.

Karuthi Wet Mill

Perched on the eastern slopes of the Aberdares above Nyeri town, Karuthi is one of the highest wet mills on the Tetu ridge. Cool nights stretch drying to almost three weeks, building the dense, syrupy structure that defines its lots.

Kianjege Wet Mill

Kianjege sits on the Gichugu slopes of Kirinyaga, where bimodal rains bring two distinct harvests. Alongside fully washed lots the mill runs small carbonic maceration batches, fermenting whole cherry under carbon dioxide before pulping.

Kiirua Ridge Wet Mill

On the Imenti slopes of Meru, Kiirua Ridge dries whole cherry on raised beds through the long dry spells of the eastern highlands, producing clean, fruit-forward naturals.

Kimaeti Wet Mill

Kimaeti sits on the Kenyan slopes of Mt. Elgon near Kimilili, where coffee grows on deep volcanic Andosols. Its naturals carry the spice and stone-fruit character typical of Elgon coffees.

Kionyo Wet Mill

Kionyo is a high Imenti North mill whose growers farm up to the edge of the Mt. Kenya forest reserve. Its carbonic maceration lots are fermented in sealed tanks before washing, adding layered, winey fruit to classic Meru clarity.

Kiriaini Wet Mill

Kiriaini processes cherry from the Mathioya hills of Murang'a, a landscape of narrow ridges and fast rivers. Honey lots dry under shade nets to slow moisture loss and protect sugars.

Kiriti Wet Mill

Kiriti collects cherry from the Ndia terraces of Kirinyaga. The society is completing its first season of satellite-mapped intake, so the deforestation audit for its current lot is still in progress.

Meru Highlands Dry Mill

Mills and warehouses coffee for Meru and Tharaka-Nithi societies, with a licensed bonded store issuing electronic warehouse receipts.

Mua Hills Wet Mill

Mua Hills is a pocket of high coffee country above Machakos, where cool hill air contrasts with the dry plains below. The mill runs washed and natural lots for a small, close-knit grower base.

Mugwe Wet Mill

Mugwe processes cherry from the Chuka highlands of Tharaka-Nithi, a smaller coffee county with steep terrain and generous rainfall. The society focuses on honey and washed lots with careful density grading.

Mukuuri Wet Mill

Mukuuri works with growers around Runyenjes on the eastern flank of Mt. Kenya. A temperature-controlled anaerobic tank programme runs beside the traditional washing channels.

Mutitu-ini Wet Mill

Mutitu-ini serves Othaya growers on deep volcanic loams just below the Aberdare forest line. The mill pioneered honey processing in the area, leaving part of the mucilage on the parchment for a rounder, sweeter cup.

Mwerua Ridge Wet Mill

Close to Kerugoya, Mwerua Ridge processes washed and natural lots on extended raised-bed capacity. Natural cherry dries whole for up to four weeks, producing heavier-bodied lots with ripe fruit sweetness.

Ngamwa Wet Mill

A compact mill in the Mukurwe-ini valley, Ngamwa works with mature SL28 and SL34 plantings interplanted with Grevillea and banana shade. Its lots are known for clean, citric profiles and consistent physical preparation.

Nyanchwa Wet Mill

Nyanchwa collects cherry from the Kisii hills, one of the most densely farmed coffee landscapes in western Kenya. Its washed lots show bright citrus over a sweet, rounded body.

Nyeri Regional Dry Mill

The central dry mill for Nyeri, Kirinyaga and Embu societies, handling hulling, grading, cupping and bonded storage under the electronic warehouse receipt system.

Sagana Bluff Estate

Sagana Bluff farms high ground on the north-western side of Mt. Kenya, where cold nights slow cherry maturation. Its washed AA lots are dense, structured and highly consistent.

Subukia Valley Estate

Set high in the Subukia valley of the Rift, the estate experiments with anaerobic and natural processing on well-drained volcanic ash soils.

Thika Central Dry Mill

Mills coffee for Murang'a, Kiambu, Machakos and western growers, with density and screen grading, colour sorting and an SCA-calibrated cupping laboratory.

Vivid and aromatic: blackcurrant liqueur and rose, plum through the middle and a cinnamon-spiced finish.

Kianjege Wet Mill Lot 097

Layered and winey: cassis and red wine, a pink peppercorn lift and dark honey sweetness over the clarity of the washed base.

Kamuthanga Wet Mill Lot 103

Expressive and complex, with cassis and red wine, a tamarind tang and violet florals.

Kionyo Wet Mill Lot 016

Dense and syrupy, with blackberry and hibiscus, a pink grapefruit acidity and caramel sweetness that lingers.

Karuthi Wet Mill Lot 022

Classic Mathira structure: blackcurrant and savoury tomato leaf, a sparkling grapefruit acidity and demerara sweetness.

Kamuthanga Wet Mill Lot 102

Rich and spiced, with black cherry and plum, cinnamon and a dark chocolate finish.

Mukuuri Wet Mill Lot 100

Dense and precise, with blackcurrant and rhubarb, demerara sweetness and bergamot aromatics.

Sagana Bluff Estate Lot 101

Round and sweet, with peach and panela, orange blossom aromatics and a soft black tea finish.

Mutitu-ini Wet Mill Lot 095

Tropical and vibrant, with passion fruit and red grape, hibiscus and a cacao nib finish.

Subukia Valley Estate Lot 110

Intense phosphoric brightness with refined floral complexity and a dense, syrupy body. Blackcurrant leads into ruby grapefruit and cane sugar on a long, clean finish.

Gakundu Wet Mill Lot 088

A clean, fruit-forward natural: blueberry and mandarin over dark chocolate and molasses.

Kiirua Ridge Wet Mill Lot 111

Structured and savoury-sweet, with blackcurrant and lemon, molasses depth and a herbal sage finish.

Mwerua Ridge Wet Mill Lot 099

Polished and sweet, with red apple and hibiscus, caramel and a lemon-bright finish.

Kahawa Ridge Estate Lot 104

Bright and long, with grapefruit and blackcurrant acidity, honey sweetness and a tea-like finish.

Gacharage Wet Mill Lot 018

Bright and focused, with lime and black cherry, raw honey sweetness and a clean lemongrass finish.

Mutitu-ini Wet Mill Lot 118

Plush and sweet, with raspberry and cacao and a vanilla-like finish.

Kahawa Ridge Estate Lot 014

Juicy and lively, with red currant and lime, a cola-like sweetness and a brown sugar finish.

Gatundu Hills Wet Mill Lot 109

Sweet and balanced, with red apple and orange marmalade over toffee and a medium, round body.

Karuthi Wet Mill Lot 023

Fruit-forward and plush, with strawberry jam and rose hip over cacao.

Kambai Wet Mill Lot 116

Ripe and rounded, with strawberry and hibiscus over cacao nib and molasses, and a heavier body than the washed lots from the same mill.

Gakundu Wet Mill Lot 041

Sweet and gentle, with apricot and brown sugar and orange blossom aromatics.

Kiriaini Wet Mill Lot 106

Balanced and juicy, with red grape and orange over a milk chocolate base.

Kianjege Wet Mill Lot 035

Juicy and structured, with red currant and lemon zest over brown sugar sweetness and a black tea finish.

Gakundu Wet Mill Lot 089

Sweet and fragrant, with nectarine and panela and a lemon verbena lift.

Mugwe Wet Mill Lot 113

Sweet and comforting, with orange and raisin over milk chocolate.

Mua Hills Wet Mill Lot 115

Clean and citric, with lemon and green apple over brown sugar and a light, tea-like body.

Ngamwa Wet Mill Lot 030

Sweet and approachable, with orange and caramel and a nutty almond finish.

Kiriti Wet Mill Lot 121

Smooth and sweet, with plum and brown sugar over cocoa.

Kamundu Estate Lot 108

Elgon character: stone fruit and clove spice over brown sugar, with a full, creamy body.

Kimaeti Wet Mill Lot 114

Soft and chocolate-forward, with orange and hazelnut and a gentle, rounded acidity.

Gatura Wet Mill Lot 027

Bright tangerine and honey with a smooth black tea finish.

Nyanchwa Wet Mill Lot 033

Sweet orange and caramel with a clean black tea finish.

Cherangany Highlands Estate Lot 119

Big-bodied and mellow, with orange peel and walnut and a brown sugar sweetness.

Mukuuri Wet Mill Lot 049

Heavy and sweet, with dried fig and cocoa and a gentle baking spice, well suited to espresso blends.

Mwerua Ridge Wet Mill Lot 044

Light and clean, with lemon and cereal notes and a light caramel sweetness.

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