Kenya Miroroma Peaberry

Discover the vibrant character of our Kenya Miroroma Peaberry single origin. This lively, complex cup opens with aromas of citrus and bergamot, followed by flavor notes of citrus, stone fruit and lychee. A balanced medium body and velvety mouthfeel bring it all together, with undertones of white peach and apricot into a clean, sweet finish.

What makes this particular lot even more special is its Peaberry (PB) classification. Unlike a typical coffee cherry, which develops two seeds, a peaberry naturally forms just one small, rounded bean. Occurring in approximately 5% of coffee cherries, these distinctive beans are carefully separated during milling and prized for their unique shape and roasting potential.

The result is a beautiful expression of Kenya’s renowned Central Region. Bright citrus acidity dances alongside juicy berries and ripe stone fruit, complemented by delicate floral aromatics, sugarcane sweetness, and an exceptionally clean finish.

From the fertile highlands of Murang’a to your cup, Kenya Miroroma Peaberry Washed tells a story of community, tradition, and meticulous craftsmanship, offering a vibrant taste of what makes Kenyan coffee truly extraordinary.

A Roastmaster’s Obsession
Kenyan isn’t just any coffee, they're also Roastmaster Mike Perry’s all-time favorite! Our Kenyan coffees are so good, he brings home 3 lbs every week. Mike is constantly in pursuit of great Kenyan coffees - if you’re looking for a next-level cup of joe, Kenya is the single origin that Mike brews for himself, again and again.

High in the lush hills of Kenya’s Murang’a County, where rich volcanic soils meet the cool slopes of the Aberdare Mountain range, exceptional coffee begins with the dedication of generations of farmers. Here, at elevations reaching 1,900 meters, smallholder farmers carefully cultivate their coffee alongside food crops on family farms known as shambas. Warm days and cool nights allow coffee cherries to mature slowly, developing the vibrant sweetness and complexity that make Kenyan coffees so celebrated.

At the heart of this community is Miroroma Factory, part of the Kanyenyaini Farmers Cooperative Society, established in 1997. Today, the cooperative supports approximately 2,000 farmers, with nearly 950 delivering their handpicked cherries to Miroroma. Each harvest represents the collective care, knowledge, and craftsmanship of farming families who have helped shape the region’s coffee-growing legacy.

Once delivered, only carefully selected ripe cherries move forward. Through a meticulous fully washed process, the coffee is fermented, washed, soaked, and slowly dried on raised beds for up to 21 days. This attention to detail preserves the coffee’s clarity, sweetness, and expressive character.

Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, being the largest and highest quality grade, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).

It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.