Single Farm Origin

Single Varietal Lots

Guided by Intent

At Ziwa Farm, our journey begins with responsible cultivation rooted in respect for the land—we enrich our soils with organic manure to nurture sustainable growth, safeguard our crops through timely, approved pest and disease control, and shape thriving trees through meticulous pruning and weeding. Every step is intentional, creating the perfect conditions for our cherries to flourish. This hands-on process reflects our unwavering commitment to quality, sustainability, and community empowerment, delivering a coffee experience that embodies excellence and integrity from soil to cup.

Harvesting

Our committed team meticulously handpicks the ripest berries, ensuring an unparalleled harvest of exceptional quality.

Processing

Our wide variety of processing methods allows us to present a spectrum of flavors that captivate coffee enthusiasts with every sip.

Farm Management

In how we enrich our soils, care for the coffee and shade trees, building a robust bio-diverse ecosystem

Our Varieties

Our produce includes a selection of premium coffee varieties, including SL28, Ruiru 11, and Batian. Each variety contributes its unique characteristics to our blends, creating a diverse and nuanced flavor profile that showcases the best of Kenyan coffee.

Ruiru 11

Ruiru 11 is a compact, high-yielding coffee variety bred in Kenya for resilience, offering strong resistance to Coffee Berry Disease and leaf rust while thriving at high altitudes. Its dwarf stature allows dense planting and efficient land use, making it farmer-friendly and cost-effective. Though primarily valued for productivity, it can deliver good cup quality, positioning it as a reliable backbone for sustainable production.

SL28

SL28 is Kenya’s heritage variety, tall-growing and drought-tolerant, renowned worldwide for its exceptional cup quality with wine-like acidity, citrus brightness, and blackcurrant notes. Despite lower yields and susceptibility to disease, its prestige and premium market value make it a cornerstone of specialty coffee. It embodies tradition and flavor excellence, often serving as the flagship for farms seeking global recognition.

Batian

Batian is a modern Kenyan release that combines high yields with strong resistance to Coffee Berry Disease and leaf rust, while maintaining good cup quality at altitude. Tall and vigorous, it was developed to secure farmer prosperity by balancing resilience with flavor. With very large beans and reliable productivity, Batian represents a future-proof variety that bridges specialty quality with economic sustainability.

Our Processes

At Ziwa Farm, we craft coffee through diverse processing methods—ranging from fully washed to natural—each chosen with care to meet unique market needs and reveal a spectrum of captivating flavors. Our dedication continues into the drying phase, where beans rest on our own raised beds, slowly absorbing the warmth of the Mt. Kenya and Aberdare highland sun. This patient, meticulous approach enriches the flavor profile, ensuring every cup carries a rich, distinctive taste that reflects our unwavering commitment to quality, sustainability, and the artistry of origin.

Fully Washed

In the fully washed method, ripe cherries are pulped, fermented to break down the sticky mucilage, then thoroughly rinsed before being dried on raised beds or patios. This meticulous water-based approach strips away all fruit layers, producing a clean and transparent cup. The profile is marked by bright acidity, crisp fruit notes, and a structured clarity that highlights varietal character and terroir

Naturals

We selectively hand-pick the red ripe cherries, sort them and soak them in water to further remove the unripe or overripe cherries. Sometimes we leave the cherries to ferment and then dry them under the sun on our elevated African drying beds. This allows the seed to dry in the fruit. keeping every goodness intact. This results in a cup bursting with tropical fruitiness and floral undertones.

Honey

We pulp, ferment and dry the coffee with the mucillage intact. This enables the bean to soak up the juicy flavors of the coffee resulting in a smooth, floral and fruity cup.

Experimentals

We partner with our clients to co-create flavors that appeal to varied preferences. Some of these processes include carbonic maceration, yeast inoculation, infusions. Just say it, we will make it!