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Ngacha Coffee Estate. A lush farm on the slopes of Mount Kenya, where the sacred Mugumo tree stands deeply rooted in its ecosystem.
Martin Muriuki took over the farm his father built, transitioned to organic methods, and now experiments with different processing techniques to bring out the best in each bean - mostly (anaerobic) naturals, due to limited access to water.
The result? A vibrant, fruit-forward cup with bright, lively acidity.
