FREE EU SHIPPING ON 4 BAGS
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*
Please make sure to read our
FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
according to our established guidelines.
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
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40tds) at 91 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:50
- Brew strenght:
- 1,62 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40tds) at 91 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:42
- Brew strenght:
- 1,65 tds
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.
