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Kenya

Wanrich

Cup Notes: Grape, Rhubarb, Grapefruit, Dark Chocolate

This Kenyan coffee from Trans-Nzoia carries the energy of its highland terroir. The rare anaerobic honey fermentation brings forward bold, juicy fruit flavours, resulting in a cup that’s vibrant, playful, and deeply engaging.

Suggested for espresso and filter

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Producer
Jane Wanjiku Kiriri
Country
Kenya
Terroir
Trans-Nzoia
Altitude
1800 masl
Process
Anaerobic Honey - Raised Beds
Arabica cultivar
Batian
Picked in
October 2024-January 2025
Arrived in
June 2025
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

THE STORY BEHIND

Jane Wanjiku Kiriri - Kamau is the founder and farmer of WanRich Coffee, a smallholder farm nestled in Kitale, Trans-Nzoia County, on the western slopes of Mount Elgon. After a long career in banking, Jane established her specialty coffee farm in 2015, transitioning fully from maize and cattle to coffee.

The farm sits at 1,800 masl, rooted in fertile volcanic soils and nurtured by the region’s reliable rainfall and mild climate—conditions that allow slow cherry maturation and a distinctive, bright acidity in the cup.

Here she cultivates Kenya’s most celebrated Arabica varieties—SL28, SL34, Batian and Ruiru 11—often grafted to balance resilience with exceptional flavour. Her farming follows organic practices: no pesticides, manual weeding, and seasonal applications of natural foliar nutrients, with agronomic support from Kenya’s Coffee Research Institute.

Every harvest reflects Jane’s dedication to excellence and sustainability. Grown on the rich red soils of Mount Elgon and Cherangani Hills, her coffees express the unique terroir of Trans-Nzoia: vibrant, structured, and deeply expressive in the cup.

THE VARIETY

BATIAN
Batian is a Kenyan Arabica variety released in 2010, the result of decades of careful research and selection. It carries the genetic heritage of SL28, SL34, Rume Sudan, Timor Hybrid and others, bringing together both resilience in the field and remarkable cup potential.

Resistant to coffee berry disease and leaf rust, Batian allows farmers to work with less risk while still aiming for exceptional quality. At higher altitudes, it reveals vibrant clarity and complexity, with a cup profile that can echo the elegance of its SL lineage—bright, structured, and expressive.

THE FERMENTATION PROCESS

Hand picked at peak ripeness, sorted for unripe and overripe removed, floated and apply various processes either fully washed, anaerobic fermentation either dry or wet.

Later dried on African beds to attain required moisture.