VELVET BERRY

Velvet Berry is a bright  Kenyan coffee with vibrant acidity, clean sweetness, and a crisp, refreshing finish.

Produced at Ngungu-ini Factory, part of the long-established Kibiriwi Farmers Cooperative Society in Kirinyaga County, this coffee is a classic, high-quality Kenyan washed lot, defined by clarity, structure, and lively acidity. Fully washed and sun-dried, it delivers a clean, expressive cup that highlights everything Kenya is known for: brightness, precision, and layered flavour. Expect a vibrant profile with crisp acidity, fresh fruit character, and lots of sweetness.

This is a coffee for people who enjoy freshness and complexity, but still want something repeatable and well composed. The clean washing and careful separation by density produce a cup that feels transparent and precise, making it especially rewarding for those who enjoy nuanced, origin-driven coffees. It’s lively without being sour, structured without feeling rigid, and delivers a refreshing drinking experience that works equally well as a daily filter or an expressive espresso.

We chose this coffee for its clarity, structure, and classic Kenyan profile. It’s a textbook example of how careful processing and the right growing conditions can deliver brightness and complexity without sacrificing balance.

If you’re looking for a clean, vibrant Kenyan coffee that delivers freshness, structure, and unmistakable character, this one is a great option.

Producer

Ngungu-ini Factory is located in Kirinyaga County, just outside the town of Karatina, an area widely regarded as one of Kenya’s premier coffee-growing regions. Established in 1958, the factory is part of the Kibiriwi Farmers Cooperative Society, which also includes Ragati, Kianjage, Mukangu, Kiangai, Kibingoti, Thunguri, Chewa, and Kibiriwi factories. Together, they form a network deeply rooted in the traditions and standards of Kenyan coffee production.

The factory sits at an altitude of 1,600-1,800m, where cool mountain air, rich red volcanic soils, and consistent rainfall of 1,400-1,600 mm per year create ideal conditions for growing high-quality coffee. Around 1,200 active smallholder members contribute cherries from their family plots, cultivating varieties such as SL28, SL34, and Ruiru 11. These cultivars are celebrated for their cup quality, resilience, and suitability to Kenyan conditions.

Cherries are handpicked and delivered to the wet mill the same day, where they are carefully sorted to remove underripe and overripe fruit. Clean mountain water is used during pulping, and beans are separated by density before fermenting overnight. Once fermentation is complete and the mucilage has broken down, the coffee is thoroughly washed and passed through traditional washing channels, where manual agitation helps further separate the highest-quality beans. Drying takes place on raised beds under close supervision until the parchment reaches ideal moisture levels of 10-12%, after which the coffee is bagged and transported to the dry mill.

Ngungu-ini Factory is more than a processing site, it’s a community hub where generations of farmers have come together to produce coffee that reflects both the richness of their land and the depth of their experience. The factory continues to uphold a legacy of quality, sustainability, and pride rooted in the traditions of Kirinyaga.