Florence & Jessica Marigi, Kenya

Established in 1959 by Edward Marigi and now managed by his wife, Florence Mukuhi Marigi, and their daughter Jessica, the estate stands out as one of the few remaining farms dedicated exclusively to traditional Kenyan coffee varieties. Situated at over 1,900 meters above sea level, Malaki benefits from rich red volcanic soils, abundant annual rainfall of approximately 1,500 mm, and cool temperatures ranging between 13°C and 24°C, creating ideal conditions for producing exceptional specialty coffee. Alongside coffee, the family maintains small-scale dairy, macadamia, and avocado production, reflecting a diversified and sustainable farming approach. Following harvest, the coffee is processed using the traditional washed method. Cherries are pulped and fermented for 36 to 48 hours, depending on climatic conditions, before being thoroughly washed and transferred to raised drying beds. The parchment coffee is dried slowly over approximately 14 days, during which it is regularly turned to promote even moisture distribution and carefully hand-sorted to remove defects.