Kaliluni AA — Washed Kenya

Machakos County, Eastern Kenya

There are coffees that shout for attention.
And then there are Kenyan coffees — bright, composed, quietly confident.

The first sip lands with a clear, sparkling acidity. Then the fruit appears slowly: peach and apricot, soft but vivid, followed by a delicate thread of red berry sweetness. The cup is structured yet weightless — the kind of clarity that only a great washed Kenyan can deliver.

This lot comes from the Kaliluni Farmers Cooperative Society in Machakos County, where more than a thousand smallholder farmers cultivate coffee on small plots surrounding the Kaliluni washing station. Grown at 1,700–1,900 meters above sea level, the cooler climate slows cherry development, allowing sugars and organic acids to build gradually inside the fruit.

After harvest, ripe cherries are delivered the same day to the washing station. They are carefully sorted, depulped, and fermented for around 16–18 hours, breaking down the remaining mucilage. The coffee is then fully washed and dried slowly on raised beds, preserving the region’s signature clarity and vibrant acidity.

The result is a cup that feels precise and elegant — fruit-forward but composed.

Bright stone fruit.
Silky sweetness.
The quiet brilliance of Kenya.