This is our first year working with Florence and Jessica. Their farm, Malaki, sits at very high elevation in Kiambu—one of the more intriguing coffee-producing regions in central Kenya. In the cup we find a dark fruit profile of blackcurrant, rhubarb, and hibiscus.
Field Blend*
Kiambu
1,900 masl
December 2025
Hand-picked at peak ripeness. Floated. De-pulped on the day of harvest. Dry-fermented for 36–48 hours. Dried on raised beds until moisture content reaches ~10%.
ABOUT FLORENCE & JESSICA MARIGI
Malaki Estate is run by the mother and daughter team of Florence and Jessica Marigi. Originally planted in 1969 by Florence's husband, Edward Marigi, Malaki is one of the few farms in Kiambu that has never introduced hybrid varieties, electing instead to continue growing the older, traditional Kenyan selections. Located at high elevation on the western slopes of the Aberdare range, the estate also produces macadamia and avocados.
ABOUT THIS FIELD BLEND*
We believe this lot from Florence and Jessica is composed entirely of the main Kenyan SL varieties. However, recent genetic testing on other farms has begun to challenge long-held assumptions about which varieties are actually being cultivated in Kenya. This remains an ongoing research project, and we will share the updated findings as the story unfolds!
Pricing Details
FOB (USD; GREEN)
$11.40/KG
DDP
$16.05/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.