Kenya October 28th- november 4th 2023

For the second time we head to Africa but to a new destination with the help of our good friend Martin Shabaya. In order to give back to the coffee farmers who help us during the week, we dedicated a day to teaching the same farmers about cupping and the importance or being able to speak “sensory” to potential buyers.

A day with a large group of farmers. Sensory skills language with a focus on cupping

Just a few of the ladies who traveled large distances to join us

While on the farm we bumped into coffee professionals Patrick Rolf and Muki Yeung

Cupping table of coffees from around the world

Coffee event in Nairobi at Cafe Amka.

Before the guests even arrived in Kenya we held an event at Cafè Amka for the coffee community of Nairobi. Baristas, coffee lovers and even producers and roasters all turned up for an afternoon of cupping, brewing, latte art and learning. Big thanks to our sponsors Select, Sanremo, Fiorenzato and Pulycaff who all donated prizes and giveaways.

Breakfast on Day 1 starts with the first time chance to meet everyone and the handing out of the goodies bags. Thanks to our sponsors Sanremo, Segafredo Select, Brita, Fiorenzato and Pulycaff.

Need a grinder for the cuppings and brewings? We got it covered with Pietro

A fun latte art competition for the local Baristas.

Over 100 people crammed into the small space to join the event.

Day 1

While most people were still half asleep we piled into different cars and vans and began the short 3 hour drive north towards the town of EMBU, which would be our base over the week. The journey getting there was already fun as we enjoyed a little of the amazing scenery that Kenya has to offer. In the afternoon we geared up for a little adventure at Camp Ndunda Falls.

Martin Shabaya was our superstar on the ground and the man who helped to organize everything for us.

An early morning start and we head off to Embu. No, This wasn’t our bus.

A quick stop on the way for the most amazing fresh pineapple anyone had ever tasted.

Once arrived in the beautiful hotel we had a chance to officially welcome everyone

An adventure afternoon at Camp Ndunda Falls.

We like to chain up our guests. They like it too.

Ricardo likes to hang around upside down.

DAY 2

After breakfast we started the day with a morning lecture by Erick Koss who introduced us to the history of Kenya coffee and an oversight of our the production and export system works. This background helped to set the tone for the week and prepare us for the afternoon when we met with farmer Peter on his small farm at Kimidvindi Estate.

Some of the team enjoying a coffee break in the morning.

The first group of the week in our sponsored Select gear

Posing for the camera is part of the daily routine.

Ricardo teaches Shahin the importance of listening to your brew

At Kimavindi Estate with Peter and his family

Understanding the post-harvest process on the farm. Often in Kenya they use a double or even triple fermentation

day 3

A big day. An early start as we drive 2 hours to visit with David Makuta at the Makuta Estates. David is a young farmer who has worked with Sasha Sestic. We had a full day on the farmer harvesting and post-processing. Luckily there were great coffees to taste too.

This is a coffee tour but we were all very excited to see the tea plantations also

Peter welcomes us to his farm and explains all the hard work he has in store for us for the day.

A quick brief before the team helps with the harvest.

Notice all the flowers? This is very unusual and out of season which creates extra challenges for the farmers… and our pickers.

They were meant to be harvesting but were caught eating all the crop

The weary pickers after 1 hour of hard work pose once again.

We put Shahin to work planting the new trees.

Peter sorts through their work and decides which team he will take on full time.

day 4

Sensory Training day. There are certain places where coffee training is just better. The tropical gardens of Kenya are one of the places.

The beautiful thing about being in origin is the chance to do sensory training using fresh tropical fruit

Who knows what this is? Sweet, exotic and very acidic

The Pietro grinder by Fiorenzato took center stage today.

day 5

It’s a little sad as we leave Embu and head back towards Nairobi but we have a special visit organised at Dormans, a large exporter and roaster.

Need to appreciate the unusual sights of Kenya

Trucks are weighed in and out to determine how much coffee is in each truck

The scientists are debriefed before lift off.

Following the coffees through the process from arrival

Into the Dry mill to see how all the coffees are dehulled and sorted before export

Thanks to Dormans and to Muki for the chance to visit

The final group photo after cupping a large table of Kenya coffees.

DAY 6

We couldn’t possibly visit Kenya without dedicating a little time to appreciate the amazing wonder of nature. A very early start meant that we were in the National Park in time to see many animals