Njemu AA SL28 & SL34 - WASHED Kenya
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Njemu AA SL28 & SL34 - WASHED Kenya

This is another Kenyan selection from a single-estate run by the family of Simon Nyaga. This lot continues this season’s exploration of Kenya, with an emphasis on the traditionally impossible single-estate lots. In the cup we find raspberry, black currant, and red tea.


SL28 & SL34


Kirinaga County


1,700 masl


December, 2021


Hand picked at peak ripeness. Hand sorted to ensure only the very best cherries are selected. Depulped. Fermented for ~24 hours. Floated through channels to sort by density and remove remaining defects. Soaked overnight in fresh water. Dried on raised beds while continuously turned and hand sorted.


The Njemu Estate was founded in 1998, and is owned and run by the family of Simon Nyaga. Simon was an agronomist for both coffee and tea for 30 years. After he retired he decided to use his knowledge and experience to run his own farm. We have worked very hard over the last several years to start moving towards buying and supporting single producers in Kenya. This has traditionally been almost impossible, however, as laws around this have become less strict we have been able to start making progress in the right direction.


“SL” is in reference to single tree selections made by Scott Agricultural Laboratories in 1935-1939. SL34 has a Typica-like genetic background selected from a single tree on the Loresho Estate in Kabete, Kenya. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. It has consequently spread from Kenya to other parts of Africa as well as Central and South America. Both varieties are non-hybrid, and very susceptible to disease.

Pricing Details

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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.