Kenya - Nthimbiri

Relationship

This is a coffee we sourced from our friends at Royal Coffee. We’ve had the pleasure of working with Royal for a little over two years now, beginning with a wholesale-specific coffee for a customer. That relationship over-time grew into a broader partnership—thanks largely to the care and attention of Richard Sandlin from the Royal team. Over time, we’ve come to appreciate Royal not just for their coffees but also for their educational resources. Especially with their Crown Jewel series they provide invaluable background on coffees and possible approaches to sample roasting which makes production roasting easier. Royal is also helpful in other ways as many of our variety references come from Chris Kornman’s (Director of Education at  The Crown: Royal Coffee Lab & Tasting Roomwork).

Kenya – Nthimbiri is the first Royal-sourced Kenyan coffee we are featuring on our website. It was selected from a cupping of over ten washed African coffees, all clean and well-processed, but this particular lot stood out for its clarity and complexity. 

Country

Coffee was introduced to Kenya in the late 19th century, but it wasn’t until the 1930s that the country developed its now-renowned auction system and wet mill model. These systems helped create one of the most transparent and quality-focused supply chains in the world, with an emphasis on meticulous washed processing and centralized quality control. Kenya’s coffees became known for their blackcurrant notes, vibrant acidity, and structured profiles—attributes that continue to define its top lots today.

Today, specialty coffee remains a crucial economic contributor for Kenya, even as overall production volume faces challenges. The sector relies heavily on smallholder farmers: approximately 70–75% of Kenya’s coffee is produced by small-scale growers, often organized through cooperatives that deliver cherry to centralized factories (wet mills). These growers play an essential role not only in sustaining quality but also in preserving the traditional double fermentation and slow drying methods that make Kenyan coffees unique.

The country's coffee thrives in fertile, iron-rich volcanic soils—especially in central and eastern regions near the slopes of Mount Kenya. Volcanic soil, combined with moderate rainfall and high elevation, contribute to slow cherry maturation, resulting in dense, complex beans with bright acidity and clean finish.

Region

Nthimbiri Coffee Factory is located in Meru County, on the eastern slopes of Mount Kenya. Sitting at 1,600–1,700 meters above sea level, the area benefits from rich red volcanic soil and consistent rainfall. Meru’s terroir is ideal for specialty coffee: elevations that promote slow development of sugars in the cherry, and fertile soils that enhance the mineral complexity in the cup.

While not as internationally recognized as regions like Nyeri or Kirinyaga, Meru has quietly produced exceptional lots for years. We’re excited to showcase a coffee from this area, which we believe offers a fresh expression of Kenyan terroir—structured and articulate, yet sweet and silky.

Processing Station

The Nthimbiri Farmer Cooperative Society represents a network of smallholder producers—many of whom cultivate coffee on less than one hectare of land. These farmers grow their coffee under shade trees and alongside subsistence crops, often relying on family labor during the harvest season. Cooperative societies like Nthimbiri support their members by providing training in best agricultural practices, facilitating access to processing services, and ensuring that high-quality cherries are collected and handled with care. Quality premiums earned from higher-scoring coffees are typically reinvested into the co-op’s infrastructure or distributed back to members.