We couldn’t pass up the opportunity to feature this remarkable anaerobic natural Kenyan lot—here it is!

The Njuriga Washing Station is located in Nyeri County, one of Kenya’s most renowned coffee-growing regions. Since its establishment in 1999, the station has worked closely with local producers who deliver their coffee cherries for processing.

The farms supplying cherries to Njuriga are situated at elevations of 1,700 to 1,780 meters above sea level. These small-scale farms cultivate exceptional coffee varieties such as SL28, Ruiru 11, and SL24, which thrive in the region’s nutrient-rich clay soils.

Njuriga also functions as a cooperative with over 470 members, fostering strong collaboration under the leadership of Pauline Mumbi Karim. The cooperative is owned by the Njuriga Farmers’ Cooperative Society, which operates a single wet mill serving fewer than 200 farming families—each cultivating coffee on less than an acre of land. The station’s dedicated team is committed to quality and innovation, embracing experimentation, learning, and growth.

For decades, coffee was one of Kenya’s top foreign exchange earners, supporting millions of farmers and rural communities. However, over the past 20 years, coffee production has declined from 130,000 metric tons (MT) to an average of just 40,000 MT. A combination of local and global challenges has left small-scale farmers, including those at Njuriga, in a difficult financial position. In response, the Kenyan government, in collaboration with county governments, has introduced regulations and policies aimed at revitalizing the sector.

To further support farmers, the Kenya Cooperative Coffee Exporters (KCCE) was established in 2009 with government backing. Its goal is to help coffee cooperatives gain better control over marketing, increase profits, and address industry challenges. The organization’s mission is:

"To expand our cooperative networks and deliver innovative products and services beyond Africa, positively impacting our communities."

Coffee cooperatives and unions collectively hold shares in KCCE, though they are not obligated to market their coffee through it. Instead, they are free to choose marketing agents that best serve their needs.

This particular lot is processed using the Anerobic natural (dry) method, a technique that is rare in Kenya. In this process, coffee cherries are first anaerobically fermented in sealed tanks and then dried whole in the sun on raised beds, requiring little to no water. The cherries are carefully raked and turned to ensure even drying. Through this process, the natural sugars and flavors of the cherry are transferred to the bean, resulting in a distinct natural coffee taste. Natural Kenyas are not often available, so be surprised by this coffee with its beautiful sweetness and creamy body.

In the cup: kiwi, cocoa, stone fruit, orange and vanilla notes. Long aftertaste and creamy texture. Nice balance of fruit sweetness and medium acidity.

Minimum resting period: 10 days from the roast date for espresso, 7 days for filter roast.