This coffee, inspired by the Swahili word for home, is carefully grown and blended in the Nyeri region. The name highlights the classic Kenyan flavor profile that is unmistakable. On the slopes of Nyeri lie rich volcanic soils, perfect for producing consistent and vibrant coffee. Farmers here harvest their cherries and deliver them to the nearest washing stations, where cooperative cuppers process, roast, and evaluate Kenyan lots to create this home blend.

The ripest cherries are carefully hand-picked, delivered to the station the same day, and processed with the classic washed method. Before drying, the cherries are washed, sorted for defects, and depulped. The parchment is then fermented in water tanks for 24 hours, rewashed, and laid out on African beds. Attentive workers stir the coffee constantly during the drying process, and at midday, when the sun is hottest, the beans are covered to prevent overly rapid drying. This ensures the best possible cup, one that will delight the palate for a long time.

The aroma of freshly roasted coffee shows bright notes of red berries and citrus, which smoothly carry into the cup and complement its caramel sweetness. The aftertaste lingers with vivid fruity notes, while the body remains dense, juicy, and slightly velvety.