Kambarare - Kenya

Gerald Njagi is a third-generation producer whose farm, Kambarare, has produced some of the most memorable microlots from Kenya in recent years. We’re thrilled to be roasting his coffee for the first time. Gerald started Kambarare in 2011 by leasing 100 trees, and today has more than 1,000 planted across his family’s land. He is an exceptionally devoted and meticulous producer with a particular passion for processing. Gerald began processing this SL-28 separation by picking only ripe red cherries, which were then hand-sorted and floated to remove defects. After de-pulping, the parchment was fermented for 36 hours in plastic barrels in a cool, dark place, then washed and sorted again before being finished on raised drying beds for 14–21 days. This particular lot is juicy and densely fruited, with tropical nectar sweetness, mouthwatering acidity, and flavors of tart red fruit and fresh citrus.