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Kenya Peaberry

Kenya Peaberry artwork

Kenyan coffees have a reputation for elegant, fruit-forward profiles.  So much of what makes them delicious is the tight control the producers keep on how their coffee cherries are processed.  The Iriga Co-Op has set the bar high for quality processing, and we could really tell the difference when we tasted their coffee.

Producer-members of the co-op harvest cherries by hand, and deliver them to the processing site (or, the “wet mill”) on the same day.  At the mill, the ripe cherries are sorted from the under and over-ripe ones, and then pulped to remove the skin and outer fruit flesh.  A remaining sticky layer – often called mucilage – is removed by washing the cherries with fresh water.

After washing, the beans dry on a raised table. Afterward, they are delivered for final processing and sorting.

All of these processing steps have to be completed with attention and care to preserve quality and flavor clarity.  In this lot, we tasted notes of raisin, black currant, with more citrus flavors developing as the coffee cooled. It is bright, juicy, and crisp – every sip!

  • Bright and juicy with flavors of raisin, black currant, and lime
  • Filtered, v60 pourover
  • Kenya, Tharaka Nithi county
  • SL 28, SL 34, Ruiru 11, Batian
  • Approx. 1,800 meters above sea level
  • Washed and dried on raised tables
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    Preferred Brewing Methods

    See all our coffee roasts and brewing methods on our Big Brew Board!

  • Coffee Roast
  • Profile
  • Pourover
  • Clever
  • Chemex
  • Aeropress
  • French Press
  • Espresso
  • Syphon
  • Kenya Peaberry

  • Bright and juicy with flavors of raisin, black currant, and lime
  • Crisp and balanced with nice happy high notes