Regular price ¥2,200
Unit price per
Flavor Notes
Blackcurrant, Dried orange, Herbal, Caramel, Almond, Round
Beans
Farm: Njemu Estate
Producer:Saimon Family
Area:Central
Altitude: 1,600-1,800m
Varietal:SL28,SL34
Processing: Fully Washed
Roast Level
Medium roast
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＜Njemu Estate＞
Njemu Estate was established in 1998 by Irene and Simon Nyaga. Located at the foothills of Mount Kenya, this small estate spans just over three hectares and produces around 100 bags of coffee per year. Although production today is more than three times what it was a decade ago, increasing volume has never been the goal for Njemu.
What the Nyaga family has always focused on is their legacy. The name “Njemu” comes from the names of their two sons, Njeru and Muchiri. The farm and its land are being carefully cultivated as something meaningful to be passed on to them in the future.
This land also holds deep personal history. Simon grew up here in the 1960s and inherited the property in the 1980s. By protecting and cultivating the land, he was able to support himself and his siblings through university. Simon later earned a degree in Agricultural Economics and worked for 30 years as an agronomist specializing in coffee and tea. Today, he continues to apply his knowledge and experience as the estate’s agronomist, constantly working to improve the quality of their coffee.
Meanwhile, Irene manages the overall operations of the estate, overseeing everything from staff management to the care of the coffee trees. Together, they have built a strong foundation that allows Njemu Estate to pursue top-level quality, even among the already highly regarded coffees from the Mount Kenya region. The story of Njemu is one of dedication to both family and quality.
Historically, Kenya’s coffee system made it difficult to purchase coffee directly from individual producers due to regulatory restrictions. In recent years, however, gradual changes in the law have begun to make it possible to support producers more directly.
The coffee we are introducing this time comes from the Simon family at Njemu Estate. We roasted this coffee to a medium level. While Kenyan coffees are often enjoyed as light roasts that highlight their vibrant acidity, we also find great appeal in roasting slightly deeper, where roasting sweetness and gentle bitterness add complexity to the cup.
During roasting, we carefully applied heat in the early stages to ensure the beans were fully developed internally, then gradually adjusted the heat toward the latter half of the roast. This approach brings out a round, sweet medium roast profile.
When freshly ground, the coffee releases a gentle sweetness reminiscent of roasted chestnuts. In the cup, you may notice notes of caramel and blackcurrant. The roasting-derived sweetness harmonizes with Kenya’s characteristic fruitiness, creating a deep and layered flavor profile.
As the coffee cools, the cup develops brighter nuances reminiscent of dried orange and almonds. A subtle herbal finish adds a slightly wild character to the aftertaste. Its rounded texture carries smoothly from the first sip to the last, making for a truly comforting cup.