Florence & Jessica Marigi's SL28 Peaberry 🇰🇪

Malaki Estate was established in 1959 by Edward Marigi. Today, the estate is managed by his wife, Florence Mukuhi Marigi, and their daughter, Jessica.

Malaki Estate is one of the few remaining farms dedicated exclusively to cultivating traditional Kenyan coffee varieties. Situated at 1,900 meters above sea level, the farm benefits from rich red volcanic soils, abundant rainfall, and cool temperatures ranging from 55°F to 75°F. These ideal growing conditions contribute to the production of exceptional coffees.

In addition to coffee, the estate maintains a small dairy operation and grows macadamia nuts and avocados, reflecting a diverse and sustainable approach to farming.

The estate cultivates the renowned SL28 and SL34 coffee varieties, which were selected by Scott Agricultural Laboratories in the 1930s. These varieties are celebrated for their outstanding cup quality and continue to define some of Kenya's finest coffees.

Following harvest, the coffee is processed using Kenya's traditional washed method. Ripe cherries are carefully pulped and fermented for 36 to 48 hours, depending on the prevailing weather conditions. After fermentation, the coffee is thoroughly washed and transferred to raised drying beds.

The parchment is dried slowly over approximately 14 days, allowing the coffee to develop clarity and complexity. Throughout the drying process, it is regularly turned to ensure even moisture distribution and meticulously hand-sorted to remove any defective beans, resulting in a clean, vibrant cup that showcases the distinctive character of Malaki Estate.

A peaberry is a naturally occurring genetic variation in which a coffee cherry develops a single round seed instead of the usual two flat-sided seeds.

We always peaberries to have a pineapple fruit punch quality to them, this one is no exception.