MBOKAM AB

We love the vibrant character of coffees from Mbokam. In the cup, our AB lot is full of ripe blackcurrant sweetness. Notes of plum, vanilla, and rose follow. The mouthfeel is rich and jammy.

Kenyan laws changed in 2018 and it allowed us to purchase directly from smaller farms. Mbokam are part of a small farmer community of around 70 farmers that connected to improve their coffee farming practice together, and to identify international roasters to have a direct and steady relationship with.

The volcanic soil at Mbokam Estate is very nutritious and erosion control is provided by a terrace system. The estate possesses an extraordinary microclimate: it faces north toward Mount Kenya and it is divided by a creek which keeps things cool even during the hot sunny spells. Colder mornings and evenings allow the cherries to ripen slowly, creating a unique and complex cup profile. Combined with classic Kenyan double washed processing method makes for a brew with incredible clarity of flavour.

Arthur selectively handpicks ripe, red cherry and processes it on his farm. Once picked, cherry is selectively sorted and then pulped. Coffee is fermented for 12-16 hours in tanks. Following fermentation, parchment is washed in clean water and then dried on raised beds for several days to achieve optimal moisture content.