Kenya remains one of the most compelling origins in coffee. For years, washed Kenyan coffees have been celebrated across the specialty world for their striking clarity, vivid fruit sweetness, and finely layered acidity. At the same time, they exemplify a uniquely shaped domestic industry: guided by political intent, Kenya produced almost exclusively washed coffees for decades — few origins in specialty coffee are as tightly linked to a single processing method as Kenya is to the washed process. And year after year, the quality continues to impress us — just like this season’s Gichathaini.

In recent years, however, a handful of forward-thinking producers have begun to challenge this long-standing paradigm. Last year, we were able to secure our first naturally processed lot from Sakami Farm, and this year we were fortunate to source another standout lot from the same farm. Under the direction of Gloria Gummerus, the coffee has developed even further — noticeably sweeter than its predecessor, reflecting both the maturing plants and a more seasoned approach to processing.

This shift brings welcome momentum to Kenyan coffee production and adds a new dimension of truly beautiful coffees to the specialty landscape. To give you a sense of the current benchmarks in Kenyan coffee, we’ve put both of these coffees together in one bundle — explore where Kenyan filter coffee is today.