KENYA Massai DOUBLE LAVE

🌿 A vibrant Kenyan micro-lot from the Kiambu highlands – Massai

Origin: Kenya
Region: Mount Kenya
Producers: Local cooperatives – smallholders
Altitude: 1700 – 2200 m
Species: Arabica
Variety: K7
Harvest: October to March
Picking method: Hand-picked
Process: Kenyan washed (double fermentation)
Drying: Raised beds
SCA score: 84.5
Tasting notes: Tomato, caramel, dairy, biscuit, almond, milk chocolate, citrus

About this coffee

This Massai micro-lot hails from the southern slopes of Mount Kenya, in the Kiambu region—an area renowned for its high-altitude coffees with lively acidity. Grown by smallholder farmers and processed through cooperative washing stations, this coffee showcases the depth and brilliance of Kenya’s best lots.

In Kenya, the majority of coffee producers are smallholders with fewer than 300 trees, often cultivating on less than one hectare. These growers are typically members of cooperatives, which play a central role in collecting the cherries, processing the beans and marketing the final product.

The Kenyan washed method—also known as double fermentation—involves two separate fermentation and washing stages, followed by careful drying on raised beds. This technique, paired with indigenous varieties like K7, gives rise to coffees with vibrant acidity, intense clarity, and a layered flavour profile.

In the cup, Massai opens with a bright tomato-like acidity and citrus zest, balanced by a silky texture and notes of caramel, milk chocolate, toasted almond, and biscuit. A lively and structured profile, true to the great washed Kenyans.

A powerful, elegant, and distinctive coffee from one of the world’s most iconic origins.