From the Cherengany Hills in Western Kenya, Stephen Nendela’s Nawiri (Muinami) coffee is defined by clarity. Grown at high elevation in a cold micro-climate and produced as a true microlot, it’s exceptionally clean and precise. I like this coffee for its transparency and balance—nothing extraneous, just a clear expression of place and careful work.
Processing
Red-ripe cherries are hand-harvested, shade-held, then cleaned, floated, pulped, and fermented for 8–10 hours. After washing, coffee is soaked for 48 hours with regular water changes. Parchment is shade-dried in thin layers, with total drying taking 12–17 days, monitored using IR temperature guns, dew-point alerts, and rain-watch protocols.
