Coffee

wanrich

discover

Our Varieties

Cultivated on the slopes of the Rift Valley

BATIAN

Highly resistant to major diseases

sl - 28 & 34

Exceptional—bright acidity, full body

ruiru - 11 & Grafted

Highly resistant to CBD & leaf rust

EXPLORE

Our Processes

Tailored to individual preferences

naturals

Fruity, full-bodied, sun-dried flavors

anaerobic

Controlled complexity and depth

WASHED

Clean, bright, crisp and balanced

CUSTOMER SPECIFIC

Customers can specify any special processing method
they desire

Naturals

In the natural method, ripe coffee cherries are harvested and laid out to dry whole, usually on raised beds or patios under the sun. This drying phase can last anywhere from two to four weeks depending on the climate, and during this time, the fruit ferments naturally around the bean. The sugars and acids in the mucilage and pulp slowly seep into the seed, creating deeply sweet and fruity flavor profiles. Once fully dried, the outer husk is hulled off to reveal the green bean. Because fermentation occurs with the full cherry intact, this method often leads to bold, jammy, and complex cups

Fruity (berry, cherry, tropical)

Sweetness (honey, molasses)

Acidity (mild, winey)

Fruity, Bold, Lush

Clean, crisp, floral

Washed

The washed process starts by depulping the cherries to remove the skin and much of the fruit. The beans are then fermented—typically in tanks with water—for 12 to 16 hours to break down the remaining sticky mucilage. After fermentation, the beans are thoroughly washed and then laid out to dry. This method focuses on showcasing the bean’s intrinsic flavors and origin qualities, as it removes most of the fruit’s influence. The result is a clean cup with bright acidity, articulate sweetness, and clarity in flavor—often preferred in cuppings and competitions for its consistency and transparency.

Bright acidity (citrus, floral)

Sweetness (honey, sugarcane)

Nutty, chocolatey base notes

Anaerobic

Whole cherries or de-pulped beans are sealed inside airtight tanks that limit or completely remove oxygen. The lack of oxygen alters the fermentation environment, promoting the growth of specific bacteria and yeast strains that produce exotic aromatic compounds. This phase can be short and intense or prolonged for deeper complexity. After fermentation, the coffee is either dried as-is (like natural) or washed, depending on the processor’s goal. The result is often an explosion of character: bright tropical fruit, floral notes, spice, and even funky or boozy undertones—all delivered with a syrupy mouthfeel.

Fruity (berry, winey, tropical)

Sweetness (syrup, caramel)

Spices, florals, funky esters

Acidity (bright, layered)

Funky, vibrant, exotic

From Our Hands To Your Cup

Grown with purpose. Crafted for Impact