Kenya’s Othaya coffee region is renowned for producing some of the most complex and vibrant coffees in the world. It is located in Nyeri County, in Kenya’s Central Highlands, an area renowned for its exceptional terroir for specialty coffee cultivation.

Its volcanic soil is rich in nutrients, contributing to its bright and juicy acidity profile, with a silky body and complex sweetness.
The varieties used in this specialty coffee are typical of Kenya: Ruiru 11, which is the most disease-resistant, and SL28 and SL34, which are the most common and known for their excellent quality.

Othaya boasts several small-producer cooperatives, such as the Othaya Farmers Cooperative Society, which manages multiple washing stations (such as Ichamama, Gatugi, and Karuthi). Othaya coffees are ideal for lovers of bright, fruity, and structured profiles, with lively acidity and refined sweetness. It is one of the most sought-after regions at auctions and by roasters specializing in specialty coffees.

Kikombe’s notes are reminiscent of berries, forest fruits, jasmine flowers, yellow plums, and strawberries.
It is a very versatile coffee, ideal for filter brewing methods—Chemex, Aeropress, V60, French press, cold brew—as well as espresso.