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The heartbeat of a place

Fun Fact: Ethiopia began cultivating coffee as early as the 9th Century. Right next door, however, Kenya didn’t begin its own production until the turn of the 20th Century.

The love affair with Kenyan beans was torrid, fast and furious. Kenya is now No. 21 on the list of largest coffee producing countries globally. An astounding 51 million kilograms of coffee is exported annually, and the industry employs 6 million Kenyans.

Traveling to Kenya in exploration of coffee is a romantic endeavor, as you drop into the elevated lands between Mount Kenya on the northern side and Nairobi in the Southwest. The soil is fertile, volcanic and coffee trees sprout at an altitude of 1,700 meters. It’s warm, muggy and the rain falls frequently, making the dreamiest conditions for growing some of the world’s most coveted beans.

Our beans

First, we care for the people and for the land. Environmental sustainability and fair wages are at the core of Naivasha’s business model. Our beans are hand-harvested, from the foothills of Mt. Kenya, and we are nothing without the people and the place.

Why does Kenyan coffee taste so distinct? So absolutely memorable? It’s a little of everything, from the soil to the elevation, from the handed-down heritage of our coffee farmers to the peaberry, of Moja Edition, itself. There are many reasons why Kenyan beans are coveted among coffee connoisseurs, and we aim to make Naivasha your undisputed favorite.

 

The difference you’ll notice

A lot of coffee you’ve, likely, come into contact will have been ‘dry processed’. Ethiopian farmers, for example, harvest the berries and leave them out to dry in the sun. Once dried, the skin is removed and the coffee is processed. Kenyan coffee is ‘wet processed’. The fruit is removed prior to drying. Both methods produce rich, but highly different results.

We want you to feel good when you drink our coffee. That goes far beyond the flavor for our brand. Behind all the products we discover and love in the world, are the human beings who make them. We work with trusted importers, who support local cooperatives and treat workers and farmers with the utmost grace and respect––financially, and with a heart for ensuring their sustainability for the future. We spent decades cultivating relationships before ever launching this brand. We have carefully cultivated valuable, trusted relationships before ever launching this brand. We know the people behind the coffee well, and we are not only stewards of those business friendships, but also of the land itself.

Moja Edition

Your coffee begins in the fertile soil of Kirinyaga County, a stretch of land in central Kenya.

Kirinyaga County is home to Mt. Kenya, whose peak rises 17,000 feet into the clouds. In fact, Kirinyaga is the native Kikuyu word for “Mt. Kenya”. The elevation, volcanic soil, fresh river runoff and long-standing agriculture traditions of this region produce the best coffee beans in the world.

It’s here we find the ‘Peaberry’ - a naturally occurring phenomenon, where instead of two beans inside the coffee cherry, only one is produced.

Kenyan Peaberry Coffee is full-bodied, sharp with fantastic acidity. Each sip brings a wine-like flavor of black currants, incredible complexity and interesting, notable berry and citrus moments.

Only 5% of Kenya’s annual coffee crop are Peaberry beans, meaning Naivasha is an extremely limited product and offers a truly gourmet experience. Velvety and effortless; reviving and irresistible.

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Our roast

Our beans are born and raised in Kenya and represent generations of cultivation experience. They’re roasted in Downtown Los Angeles in the most sensitive roastery where nature, art and science come together.

Roasting coffee is truly an art form. It affects the depth of flavor, from a darker roast carrying notes of burnt baking spices and chocolate, to the lighter roast’s famed acidity. Roasting properly will change the caffeine levels, the aromas and the mouthfeel.

The difference between a standard coffee and an exceptional coffee? It’s not merely the quality of the beans but also the technique of that roaster.

At Naivasha Coffee, much like a chef’s family recipe, the precise details of our roasting profile are ours! But we invite you to try the coffee for yourself to discover the unique brilliance of our Kenyan coffee beans that are so expertly treated at our roastery in Los Angeles.

Roasting coffee is both an art and a science. It’s the bridge we must employ to transform a little green coffee bean into a smooth, deep, rich cup of coffee. Proper roasting brings out the natural flavor and aroma locked inside the green beans. During roasting, coffee beans are brought to very high temperatures, and then quickly cooled, until they achieve the roast level desired by the Master Roaster.

Expert roasters go through years of training to obtain the ability to “read” beans and make roasting decisions quickly. There are few industry standards for roasting because of the huge role the individual roaster plays in determining the flavor of the batches.

Roasts usually fall into one of four categories: light, medium, medium-dark, and dark. Each one has a different color, due to the amount of time it has been roasted, and a specific flavor, because of the changes that the process causes.

This is how and why your coffee can taste so different from roaster to roaster.

The Roast Profile is the speed at which the coffee beans pass through each stage of the roasting process. To keep any coffee consistent, the roast profile for each bean must be kept exactly the same; each and every time.

There are really only two variables important to coffee roasting: temperature and time. By careful variation of these two important factors, it is possible to bring out different qualities of the coffee bean that each roaster wishes to accentuate.

THE COFFEE

The heartbeat of a place

Fun Fact: Ethiopia began cultivating coffee as early as the 9th Century. Right next door, however, Kenya didn’t begin its own production until the turn of the 20th Century.

The love affair with Kenyan beans was torrid, fast and furious. Kenya is now No. 21 on the list of largest coffee producing countries globally. An astounding 51 million kilograms of coffee is exported annually, and the industry employs 6 million Kenyans.

Traveling to Kenya in exploration of coffee is a romantic endeavor, as you drop into the elevated lands between Mount Kenya on the northern side and Nairobi in the Southwest. The soil is fertile, volcanic and coffee trees sprout at an altitude of 1,700 meters. It’s warm, muggy and the rain falls frequently, making the dreamiest conditions for growing some of the world’s most coveted beans.

OUR BEANS

First, we care for the people and for the land. Environmental sustainability and fair wages are at the core of Naivasha’s business model. Our beans are hand-harvested, from the foothills of Mt. Kenya, and we are nothing without the people and the place.

Why does Kenyan coffee taste so distinct? So absolutely memorable? It’s a little of everything, from the soil to the elevation, from the handed-down heritage of our coffee farmers to the peaberry, of Moja Edition, itself. There are many reasons why Kenyan beans are coveted among coffee connoisseurs, and we aim to make Naivasha your undisputed favorite.

The difference you’ll notice

A lot of coffee you’ve, likely, come into contact will have been ‘dry processed’. Ethiopian farmers, for example, harvest the berries and leave them out to dry in the sun. Once dried, the skin is removed and the coffee is processed. Kenyan coffee is ‘wet processed’. The fruit is removed prior to drying. Both methods produce rich, but highly different results.

We want you to feel good when you drink our coffee. That goes far beyond the flavor for our brand. Behind all the products we discover and love in the world, are the human beings who make them. We work with trusted importers, who support local cooperatives and treat workers and farmers with the utmost grace and respect––financially, and with a heart for ensuring their sustainability for the future. We spent decades cultivating relationships before ever launching this brand. We have carefully cultivated valuable, trusted relationships before ever launching this brand. We know the people behind the coffee well, and we are not only stewards of those business friendships, but also of the land itself.

Our roast

Our beans are born and raised in Kenya and represent generations of cultivation experience. They’re roasted in Downtown Los Angeles in the most sensitive roastery where nature, art and science come together.

Roasting coffee is truly an art form. It affects the depth of flavor, from a darker roast carrying notes of burnt baking spices and chocolate, to the lighter roast’s famed acidity. Roasting properly will change the caffeine levels, the aromas and the mouthfeel.

The difference between a standard coffee and an exceptional coffee? It’s not merely the quality of the beans but also the technique of that roaster.

At Naivasha Coffee, much like a chef’s family recipe, the precise details of our roasting profile are ours! But we invite you to try the coffee for yourself to discover the unique brilliance of our Kenyan coffee beans that are so expertly treated at our roastery in Los Angeles.

Roasting coffee is both an art and a science. It’s the bridge we must employ to transform a little green coffee bean into a smooth, deep, rich cup of coffee. Proper roasting brings out the natural flavor and aroma locked inside the green beans. During roasting, coffee beans are brought to very high temperatures, and then quickly cooled, until they achieve the roast level desired by the Master Roaster.

Expert roasters go through years of training to obtain the ability to “read” beans and make roasting decisions quickly. There are few industry standards for roasting because of the huge role the individual roaster plays in determining the flavor of the batches.

Roasts usually fall into one of four categories: light, medium, medium-dark, and dark. Each one has a different color, due to the amount of time it has been roasted, and a specific flavor, because of the changes that the process causes.

This is how and why your coffee can taste so different from roaster to roaster.

The Roast Profile is the speed at which the coffee beans pass through each stage of the roasting process. To keep any coffee consistent, the roast profile for each bean must be kept exactly the same; each and every time.

There are really only two variables important to coffee roasting: temperature and time. By careful variation of these two important factors, it is possible to bring out different qualities of the coffee bean that each roaster wishes to accentuate.

OUR EDITION

Your coffee begins in the fertile soil of Kirinyaga County, a stretch of land in central Kenya.

Kirinyaga County is home to Mt. Kenya, whose peak rises 17,000 feet into the clouds. In fact, Kirinyaga is the native Kikuyu word for “Mt. Kenya”. The elevation, volcanic soil, fresh river runoff and long-standing agriculture traditions of this region produce the best coffee beans in the world.

It’s here we find the ‘Peaberry’ - a naturally occurring phenomenon, where instead of two beans inside the coffee cherry, only one is produced.

Kenyan Peaberry Coffee is full-bodied, sharp with fantastic acidity. Each sip brings a wine-like flavor of black currants, incredible complexity and interesting, notable berry and citrus moments.

Only 5% of Kenya’s annual coffee crop are Peaberry beans, meaning Naivasha is an extremely limited product and offers a truly gourmet experience. Velvety and effortless; reviving and irresistible.

ORDER NOW