Kenya Berg Wu Championship Selection Meru AB

Get ready to experience something truly exceptional—a new Pearl Reserve coffee personally selected by award-winning barista and café owner Berg Wu. The Kenya Berg Wu Championship Selection Meru AB is a bold tribute to innovation, craftsmanship, and the vibrant soul of Kenyan coffee. Every cup bursts with dynamic complexity and refined elegance, offering a sensory journey that’s both exhilarating and unforgettable. Bright, juicy notes of blackberry, pink grapefruit, and tart cranberry lead the way and are perfectly balanced by hints of black currant and a twist of lemon zest. Delicate floral aromas of white blossoms rise gently from the cup, giving way to a soft, lingering peach finish that leaves a lasting impression.

This stunning single origin is grown on the fertile eastern slopes of Mount Kenya in Meru County, an area renowned for its rich volcanic soil, high-altitude climate, and elevations between 1,600 and 1,800 meters. The Maua region, nestled in the Nyambene Hills, offers the ideal environment for cultivating extraordinary Arabica—where cool mountain nights, abundant rainfall, and nutrient-dense soil come together to create a truly exceptional terroir.

This isn’t just coffee—it’s an exploration of taste, a celebration of origin, and a tribute to the power of precision and passion in every step, from farm to cup.

osing Is The Best Motivator!

Inspired by the 2008 World Barista Championship in Denmark, Berg Wu began a near-decade-long journey to the global stage. He competed every year starting in 2009, winning Taiwan’s national title three times in a row. In 2014, he placed seventh worldwide. The 2015 setback would only sharpen his focus.

Wu’s passion for coffee began in college, when he and Chee—now his wife—frequented cafés and coffee forums together. Though he earned a degree in electrical engineering, he couldn’t shake his love for brewing. On weekends, he launched a mobile coffee stand before opening his café, Simple Kaffa, in 2011.

At the 2015 WBC in Seattle, Wu’s shot at the finals was derailed when competition staff unknowingly altered his grinder settings. He sensed the issue but carried on calmly, finishing his routine with poise. Backstage, he simply told Chee, “Next year, we’ll come to compete again.”

And in 2016, he did—this time with a performance that captivated the judges. Wu introduced chilled portafilters to preserve aroma and mouthfeel, and served a signature drink infused with essential oils using nitrogen. One judge wrote “WOW!” on the scorecard; another said it was the best creative coffee they’d ever tasted. Wu not only won the title—he broke scoring records.

His performance reflected his philosophy: solve problems, improve everything, and sweat the details. He selected Geisha beans from Panama’s Finca Deborah for their floral aroma and the farm’s ethos. Even his cups were handpicked after testing ceramics across Taiwan.

Simple Kaffa reflects the same obsessive care. Hidden in the basement of a Taipei select shop, it’s often called one of the city’s “most hidden” cafés. Though the space limits roasting, a Diedrich 5kg machine is stationed offsite. In-store, Wu uses a La Marzocco GB5 espresso machine and Mahlkonig EK43 and Swift grinders.

The shop’s early days were slow—specialty coffee was still niche in Taiwan, while desserts drew more customers. So Wu and his team taught themselves to bake. Their matcha roll became a breakout hit after testing eight matcha teas and letting friends vote on their favorite. That blend of precision and playfulness now defines the café.

Today, Simple Kaffa is where people go for excellent coffee and thoughtful desserts. And Wu’s story proves that even a quiet setback—handled with grace—can become the best motivator.

This stunning single origin comes from the fertile eastern slopes of Mount Kenya in Meru County, a region celebrated for its rich volcanic soil, tropical highland climate, and elevations ranging from 1,600 to 1,800 meters. The Maua region, nestled in the Nyambene Hills, is a dream location for growing exceptional Arabica—thanks to cool mountain nights, abundant rainfall, and soil packed with nutrients that fuel extraordinary flavor.

This lot is the result of dedication and tradition, produced by smallholder farmers who are part of local cooperatives surrounding Maua. These growers typically cultivate small, diverse plots intercropped with tea or miraa (khat), handpicking ripe cherries with care and delivering them daily to nearby cooperative wet mills. The Nunkunu Farmers’ Co-operative Society, represents dozens of passionate farmers who work together to maintain the highest quality standards.

The coffee itself is a classic Kenyan combination of SL28 and SL34 varietals, grown at high elevation and fully washed using the meticulous double fermentation method. With a moisture content of 10.3%, a bean density of 848 grams per liter, and a water activity of 0.58, everything about this lot has been dialed in for excellence. After fermentation and soaking, the beans are washed and then dried slowly on raised beds for one to two weeks—ensuring maximum clarity, complexity, and integrity in every cup. Kenya History of Coffee: Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.