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    A Kenyan Specialty coffee packed with flavour that we are sure you will find as amazing as we do! 

    In your cup you can expect notes of chocolate and raisin with a satisfyingly sweet finish. 

    Unlike traditional coffee beans that grow two seeds per fruit, peaberries are small oval-shaped beans with only one seed which gives it a more concentrated flavour. The rich soil and high altitude of Kenya create the ideal environment for growing this exceptional coffee variety resulting in an exquisite cup that is both bright and full-bodied. 

    Whilst this coffee works great for any brew method we love to experiment with immersion methods such as cafetière to find the myriad of flavours present.

    - All of our coffees are 100% Specialty Grade
    - We roast to order so you can guarantee the freshest possible coffee
    - All of our coffees are ethically sourced

    Image shows coffee facts infographic for specialty Kenya Zawadi Peaberry Coffee

    Farm Story

    With mills spanning across three counties of what was formerly the Central Province in Kenya, Zawadi is a blend created and maintained by our exporter using carefully selected peaberries primarily from the Kamandi and Nadia-ini coffee factories. 

    Ndia-ini lies 5km from Mukurwe-ini and uses water fresh from the Gikira river for processing. The proximity of the river gives the factory its name which translates to ‘river ponds’ in the Kikuyu language. Kimandi is situated in the village of the same name, close to Kabare town. The word Zawadi itself is Kiswahili and means ‘gift’.

    Coffee is picked and processed at each wet mill before being collared and dry milled where it is graded, hulled and bagged for shipping. Processing in Kenya involves pulping beans and transporting through sorting channels that grade the beans via density. These beans are then fermented and after fermentation is done, washed and soaked for a further 24 hours. This process is thought to develop amino acids and gift the coffee with an added clarity and complexity. The SL varietals are ubiquitous in Kenya. Coming from what was then known as Scott Laboratories in the 1930s, SL28 stems from a selection of a single tree from a population that was known as Tanganyika Drought Resistant, that was related to the Bourbon lineage of plants. SL34 was made in a similar way but from a French Mission lineage on the partnered Loresho Estate in Kabete. French Mission has always been assumed to be of Bourbon lineage, though recent genetic tests have shown it to be of Typica lineage. 

    Kent in Kenya can follow its lineage back to Tanzania, where in the 1920s it formed part of the releases from a selection program run in the Lyamungu Research Station, and before that to the Mysore, India, where a selection was made by Mr L Kent in 1911 from seeds believed to be first brought to India in 1670, and of Bourbon heritage.


    We always recommend buying whole bean coffee as this is the best for freshness. We are however happy to grind our coffee to your specification if this is how you would prefer it. Please note, we only supply ground coffee in 227g and 500g bags.