Kenya Wang'era AA

Embark on a flavor journey with Kenya Wang'era AA, bursting with notes of cola caramel sweetness, juicy blackberry, and crisp green apple. These vibrant flavors come together in a bright, refreshing cup with a clean, tea-like aroma and a silky medium-light body. Each sip finishes crisp and lingering, inviting you back for another.

A Roastmaster's Obsession

For Klatch Coffee Founder, Roastmaster, and Green Sourcer Mike Perry, Kenyan coffee isn't just a favorite—it's a passion. He brings home three pounds of Kenyan coffee every week and is constantly searching for exceptional lots that showcase the origin's remarkable character. If you're looking for the coffee Mike brews for himself time and time again, Kenya Wang'era AA is it.

Wang'era Coffee Farm is a seven acre family estate in Mukurweini, Nyeri County, Kenya, founded in 1963 and located at 1,650 meters above sea level. Planted exclusively with the renowned SL28 variety, the farm benefits from rich volcanic soils, a cool highland climate, and sustainable farming practices. Carefully handpicked, fully ripe cherries are washed and slowly dried on raised beds, producing a vibrant, clean cup that showcases the bright acidity and complex character for which Nyeri coffees are celebrated.

Wang'era Coffee Farm is a seven acre family estate in Mukurweini, Nyeri County, Kenya, founded in 1963 and located at 1,650 meters above sea level. Planted exclusively with the renowned SL28 variety, the farm benefits from rich volcanic soils, a cool highland climate, and sustainable farming practices. Carefully handpicked, fully ripe cherries are washed and slowly dried on raised beds, producing a vibrant, clean cup that showcases the bright acidity and complex character for which Nyeri coffees are celebrated.

Wang'era Coffee Farm is planted exclusively with the renowned SL28 variety, prized for its exceptional cup quality and rich Kenyan coffee heritage. Thriving in high-altitude volcanic soils, these trees develop deep roots that absorb essential minerals, producing healthy plants and complex, vibrant coffees without the use of fungicides. The farm also uses organic mulch to enrich the soil, retain moisture, and naturally suppress weeds, promoting healthy root systems and ensuring consistently high-quality coffee with every harvest.

Wang'era Coffee Farm thrives in Mukurweini's cool, high-altitude climate, receiving 900–1,300 mm of annual rainfall across two rainy seasons. A natural stream and on-site borehole provide a dependable year-round water supply, allowing irrigation during the dry months to keep the coffee trees healthy and productive. Combined with careful farming practices, these ideal growing conditions help the farm consistently produce more than 40 tons of premium coffee cherries each year.

Solar drying on raised beds
Harvesting at Wangera Coffee Farm is a meticulous and celebrated process. Our two major harvest seasons. April to July and October to December bring the farm to life with careful, selective picking. Only fully ripe red cherries are harvested, guaranteeing the superior quality our farm is known for. After picking, cherries undergo:
• Hand sorting
• Wet processing for washed coffees
• Natural sun-drying for our naturals
• Solar drying on raised beds for optimal slow, even drying

These refined post-harvest practices produce coffees with vibrant acidity, fruity sweetness, and a clean, elegant finish true expressions of Nyeri’s legendary terroir.

Every bean tells a story of dedication, sustainability, and the rich highland terroir of Mukurweini, Nyeri County. From careful soil stewardship to hand-selected cherry harvesting, we combine tradition with innovation to produce coffee that delights the senses and respects the land. Our commitment to regenerative practices, bio-diversity, and quality ensures that every cup reflects the essence of our farm vibrant, complex, and unforgettable. Wang'era Coffee Farm is not just a place where coffee grows; it is a living legacy of passion, care, and excellence.

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.