The Kayu Coffee Factory, established in 1964, brings together 1,191 smallholder farmers who tend 1–2 hectare plots. With a washed process and seasonal oversight promoting best practices like macadamia intercropping, this coffee is a testament to tradition, resilience, and the hope that farming can still provide a future for families in a rapidly changing region.
This light roast from Murang’a, Kenya delivers a bright, refreshing profile of lemonade and sweet tea, rounded by light brown sugar. Grown at 1650 meters above sea level in volcanic red soil, the Kayu AA lot thrives in rich, temperate conditions between Kenya’s tea zones and indigenous forests, producing exceptionally clean, high-acidity coffees.
