Coffee.

Starting the new year with the return of one of our absolute favourite Kenyan's, Faith Estates produce some of the juiciest, sweetest and cleanest coffees imaginable. 

Cecilia Wanjiku Haniel, owner of Faith Estates, is a founding member of a group of more than 30 small estate owners in Kirinyaga who meet monthly for trainings, business planning, and to share coffee growing and processing knowledge.

After selective handpicking, Cecilia pulps cherry on a small drum pulper. Then, she dry ferments her coffee for 24 hours. After fermentation, she washes parchment in clean water and lays it to dry on raised beds.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.