Every cup of 4th Gen Coffee tells a story — a journey that begins high in the Kenyan highlands and ends in your favourite mug. Here's how we get it there.
Stage 1: Cultivation in the Kenyan Highlands
Our coffee grows at high-altitude estates across Kenya, where volcanic soil, ideal rainfall, and cool highland temperatures create the conditions for exceptional Arabica. Many of our farmers tend land passed down through generations — not unlike our own story.
- Grown at 1,400–2,000 metres above sea level
- Rich volcanic soil packed with nutrients
- Two rainy seasons allowing for two annual harvests
- Cool nights and warm days developing complex flavour
Stage 2: Selective Hand-Picking
Our beans are hand-picked at peak ripeness. Experienced pickers make multiple passes through the coffee groves, selecting only the deep red, perfectly ripe cherries. It takes approximately 2,000 hand-picked cherries to produce just one pound of roasted coffee.
Stage 3: Wet Processing
Within hours of picking, cherries arrive at the washing station for Kenya's signature wet processing method:
- Pulping — outer fruit is removed, revealing the bean
- Fermentation — beans ferment for 24–72 hours, developing flavour complexity
- Washing — multiple washes remove all remaining fruit mucilage
- Grading — beans are sorted by size and density in water channels
This meticulous process gives Kenyan coffee its renowned bright acidity and clean, wine-like character.
Stage 4: Sun Drying
Washed beans are spread on raised drying beds and turned regularly by hand over 10–14 days. The Kenyan sun slowly reduces moisture content to the ideal 10–12%, concentrating flavour. Patience here is non-negotiable — rush it, and you lose the nuance that makes specialty coffee worth drinking.
Stage 5: Milling & Grading
Dried beans are hulled to remove the parchment layer, then graded by size and density. We source primarily AA and AB grades — the highest quality beans that deliver the cup profiles our customers know us for.
Stage 6: Small-Batch Roasting
This is where the magic happens. Our master roasters carefully develop each batch to unlock the unique character of every coffee in our lineup:
- Her-King — bright citrus and berry notes
- Heritage Pearl — delicate floral and stone fruit
- Legacy Brew — chocolate and caramel richness
- Crown Jewel — complex, layered, precision-roasted
Small-batch roasting means we can adjust profiles for each specific lot — something industrial roasters simply can't do.
Stage 7: Packaging & Freshness
Immediately after roasting, your coffee is sealed in airtight bags with one-way valves — releasing CO₂ while keeping oxygen out. Roasted to order, shipped within days. That's our freshness promise.
Stage 8: Your Cup
The final stage happens in your kitchen. When you grind and brew, you're completing a journey that began months earlier in the highlands of Kenya — in volcanic soil, in skilled hands, in four generations of knowledge passed down and carried forward.
That's what's in your cup.
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