Kenya Wanrich, 250 g – filter

Jane Wanjiku Kiriri-Kamau is the founder and farmer behind WanRich Coffee, a small-scale farm located in Kitale, Trans Nzoia County, western Kenya. After many years in the banking sector, Jane began her journey into specialty coffee in 2015, completely transforming the farm’s focus from maize and livestock to coffee production.

Her farm sits at an altitude of 1,800 meters above sea level, on the fertile volcanic soils of the western slopes of Mount Elgon—a region known for consistent rainfall and a favorable microclimate. The Kitale terroir combines high elevation, volcanic soils, and a moderate climate (with temperatures rarely exceeding 28 °C), allowing for slow cherry maturation and resulting in bright, vibrant acidity.

The farm grows leading Kenyan Arabica varieties: SL28, SL34, Batian, and Ruiru, which are often grafted to combine disease resistance with high cup quality. Jane follows organic farming practices, avoiding pesticides, relying on manual weeding, and applying seasonal organic foliar fertilizers. Her agronomic approach is supported by specialists from the Coffee Research Institute of Kenya.

Coffee is processed fully washed directly on the farm. Ripe cherries are carefully hand-picked and depulped on the same day without the addition of water. The coffee then undergoes a double fermentation process: an initial soaking for 13–15 hours, followed by washing and a second fermentation lasting 12–13 hours. After final washing, the parchment is dried on African raised beds for 10–11 days and covered during the hottest part of the day to preserve delicate flavor characteristics.

Beyond quality, Jane’s work has a strong social impact. She provides stable employment for local workers and serves on the board of NORT, a women-led group working to establish a central processing station for farmers in the region.