light roast. notes of plum, papaya, and brown sugar

region: western rift valley

producer: tai agri farm

varietals: batian, ruiru 11

process: washed. cherries are floated (pulped, bypassing the demuscilager) into tanks for 12 hours of dry fermentation before washing and floating through density channels, followed by 14-21 days of drying on raised beds

altitude: 1,800 masl

importer: crop to cup

from crop to cup:

Tai Agri Farm represents a generational shift from mixed-use agriculture into specialty coffee. Originally founded in 1990 as a dairy and crop farm, the family adapted to changing markets and climate by trialing highland crops before committing to coffee. Despite setbacks—such as drought that wiped out 35% of their seedlings—the family invested in solar-powered irrigation and organic composting to sustain the farm. Today, they manage shade-grown coffee intercropped with beekeeping, which both supports pollination and raises yields by up to 30%. Processing is handled on-site through a state-of-the-art wet mill and drying patio. John Cherogony is the visionary owner, Valentine Togom is the manager. Together they are far-sighted, collaborative, and with great attention to detail. Both are founding members of the Rift Valley Coffee Farmers Caucus - starting the same year that they had their first harvest in 2025. They are actively learning from and with other Caucus members to stay at the top of best practices. As their farm grows, so will their fan-base.