About this Coffee
Njeri Estate, located in Kiambu at the heart of Central Kenya, sits at an altitude of 1,700 meters above sea level. The farm is owned and operated by Naomi Njeri Ndung'u, after whom the estate is named. The proximity of the Mugutha River is a special boon to the coffee produced at Njeri Estate, as the coffee is processed using the river's fresh water. Specializing primarily in the SL28 variety, Njeri Estate is renowned for producing high-quality coffee that embodies the unique characteristics of its region.
Cultivation
The region of Kiambu benets from fertile volcanic soils and high altitude, typically around 1,700 meters above sea level. Farmers grow SL28, Ruiru 11 and Batian, varieties renowned for their complex avors, vibrant fruit notes and delightful acidity. The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They quickly became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and ourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Farmers are increasingly adopting Good Agricultural Practices that minimize environmental impact.
Harvest and Post-Harvest
Naomi selectively handpicks only ripe cherry and processes it on her estate. She pulps cherry and ferments it for 12 to 16 hours. Then, she washes parchment in fresh water of Mugutha river and dries it on raised beds for 7 to 14 days until it reaches the desired moisture level. During this time, she carefully oversees the process, raking parchment frequently to ensure even drying and avoid excess moisture.
