Producer and Region

This coffee comes from the six-acre farm of Anthony Ikahu in Mabae Village, Gatanga, Central Kenya. The farm sits at 1,700 meters above sea level, with trees rooted in rich red volcanic soil. It was originally planted by Anthony’s father, Simon Ikahu, in 1974 with SL28, later grafted with Batian and Ruiru 11 for disease resistance.

After his father passed away in 2009, the farm saw a period of quiet. In 2020, Anthony returned with a clear purpose: to rebuild the farm and focus on producing high-quality coffee.

Cultivation and Processing

In 2023, Anthony received a license to process his own coffee on-site. This allowed him to move beyond the limitations of the cooperative system and experiment with natural, honey, and anaerobic methods. These techniques require less water and offer a new level of sweetness and complexity in the cup.

Anthony’s work goes beyond quality. He creates employment in his village, particularly for women and single parents. He offers fair wages, daily meals, and invests in soil health using composted coffee pulp and organic manure. Despite challenges from climate change and rising costs, he continues to farm with intention and care.

Flavour

This is a deeply personal project, rooted in legacy, guided by innovation, and shaped by the landscape of the Kenyan highlands. The result is a coffee that expresses the vibrancy of Batian cultivars grown at altitude, processed with care and creativity. Expect a structured cup with vivid acidity, a juicy texture, and a long, clean finish.