
Father’s Coffee
Kenya - Kieni AB
Kenya - Kieni AB is a Nyeri County, Central Highlands, Kenya, Washed, SL28, SL34, Ruiru 11 coffee from Father’s Coffee.
In stock since:
Details
- Origin
- Nyeri County, Central Highlands, Kenya
- Process
- Washed
- Variety
- SL28, SL34, Ruiru 11
- Producer
- Mugaga Farmers' Cooperative Society (approx. 1,000 members)

Kenya - Kieni AB
Kenya - Kieni AB is a Nyeri County, Central Highlands, Kenya, Washed, SL28, SL34, Ruiru 11 coffee from Father’s Coffee.
In stock since:
Details
- Origin
- Nyeri County, Central Highlands, Kenya
- Process
- Washed
- Variety
- SL28, SL34, Ruiru 11
- Producer
- Mugaga Farmers' Cooperative Society (approx. 1,000 members)
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Description
Kenya - Kieni AB | Filter | Father’s Coffee Roastery Store Father’s Family Wholesale About Us Contact Sign In Store Father’s Family Wholesale About Us Contact Sign In Coffee Filter Kenya - Kieni AB Filter Kenya - Kieni AB Kenya knows how to make a coffee that hits you from the very first sip and Kieni AB from the Kieni station in Nyeri County is one of them. Processed using the washed method, it offers a profile full of elderflower, blackcurrant, and milk chocolate. Read more 250g 1kg 2kg €16.34 €14.59 without VAT Add to basket In stock Filter New Even better offer with Father’s Family membership For example, free shipping on coffee, a 10% discount when you buy two or more packs of coffee, and bonus offers we’re gradually rolling out for you. Preparation We roast this coffee for filter. It works well for all types of filter coffee brewing (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper...). Want it for espresso? We also roast it as an espresso version — you can find it here: Kieni AB - espresso The Story The Kieni station is located in Nyeri County in Kenya’s central highlands at an altitude of 1,700 meters above sea level. It is run by the Mugaga Farmers' Cooperative Society, which brings together around 1,000 members, smallholder farmers working family plots on the region’s slopes and high plateaus. Nyeri County lies between the eastern ridges of the Aberdare range and the western slopes of Mount Kenya. The area is known for cool temperatures and red volcanic soils , typical of Kenya’s central highlands. Slower cherry ripening at higher altitude leads to denser, harder beans — and that shows in the cup: bright acidity and a denser, syrupy body are long associated with coffees from Nyeri. Kieni has implemented an electronic cherry-delivery weighing system. Each farmer receives a printed receipt showing the updated total delivered amount a small detail that says a lot about how the cooperative approaches its relationship with growers. How it's processed 1. Harvesting and intake Ripe cherries are delivered to the station by farmers, where they are weighed and recorded in the system. 2. Depulping The cherries are processed in a machine that removes the skin and pulp from the bean. Water from the process is captured and reused, helping the station conserve water. 3. Fermentation The coffee ferments overnight to break down the remaining sugars on the surface of the bean’s protective layer (parchment). 4. Washing and soaking After fermentation, the coffee is washed and soaked. This step contributes to a clean and clear cup profile. 5. Drying The coffee dries on raised beds for 7 to 15 days — or up to two to three weeks in slower conditions — until moisture drops to 10–12%. 6. Resting and preparation for export After drying, the coffee is moved to a dry mill and stored in parchment in traditional warehouses until it is ready for final processing and export. In this case, washed processing means the flavor profile reflects primarily the character of the bean and the place where it was grown without any influence from the cherry pulp. This is where the precision and clarity Kenyan washed coffees are known for comes from. Variety SL28 and SL34 are Kenyan varieties developed in the 1930s by the Scott Laboratories research station. They are associated with vibrant acidity, a fruit-forward character, and a full body, traits that show especially clearly in Nyeri’s soils and elevations. On espresso, this combination brings a dense body and pronounced sweetness; on filter, it translates into clean fruitiness and precision. Ruiru 11 is a newer variety bred with an emphasis on resilience. 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