Kiahia Christmas Edition

kr 189

This "Christmas edition" coffee is one of the best Kenyan coffees we bought this year. It is rich and intense with complex flavours of fruits and berries.

Additional information

Weight .311 kg
Dimensions 23 × 15 × 7.5 cm

Flavour Notes









Roast Profile


Whole Coffee Beans

Bag Size



Right before the Covid-19 pandemic hit I had been traveling to Kenya for a few years in order to see if we could find some smaller coffee estates we could buy coffee from. The goal was to to see if there were some potential producers we could work with long term, like we do in Central- and South-America. Although I am still searching a bit in Kenya,  I finally managed to buy something that I think is of exceptional quality from a small estate. Unfortunately I have not been able to visit Kiahia estate personally yet but I could not help buying this coffee when I cupped it as it was so intense and fruity. The 10 hectare family farm is owned by Mr. James Mugumo Munyiri and is  located on the highly productive eastern slopes of Aberdare.  


There are only SL 28 and SL 34 cultivars planted on this farm which is probably why the coffee is so elegant and fruity. Most of the trees were planted in 1959 and some were planted in 1970.  Thanks to our friends at Kahawa Bora we were able to finally buy an estate coffee that can compete with the qualities we get from the cooperative societies in Kenya. In fact this was my favourite Kenyan coffee that we bought in 2021.


Hopefully we will be able to go visit Mr. James Mugumo Munyiri at Kiahia estate soon and hopefully also buy more of his beautiful coffees in the coming years.

SL28 is one of the most popular cultivars grown in Kenya because of its high yields and superior quality in the cup. It is no secret that I love this fruity cultivar that at its best taste like black currant juice, rhubarb or rose hip tea. SL28 was a selection made by the Scott Agricultural Laboratories in the 1930’s and along with the SL34 cultivar it is the most commonly grown cultivar in Kenya and an important reason why everyone thinks about fruity coffees when they speak of Kenyan coffees.

Picking and sorting

The coffee cherries are hand picked by the farmer, his family and hired workers. Before processing, the ripe cherries are separated from the inferior ones. The different qualities are processed separately.

Depupling, fermenting & washing

The cherries are depulped and graded by using an old Aagard disc de-pulper that uses water and gravity to sort dense beans from less dense beans. Coffee of different grades are moved to separate fermentation tanks where the parchment coffee, with it’s mucilage still on, is dry fermented for about 12-36 hours over night. After fermentation the coffee is washed in clean water and graded once again by gravity. The more dense beans are dried separately from the beans with lower density and inferior quality.


The coffees are dried on elevated drying tables, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 14 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. The coffees we buy from Kenya are always vacuum packed before they are shipped to Norway.


Yes, we are pleased to offer international shipping with either DHL or Norwegian Post (Posten). Unfortunately, due to customs challenges we are not currently able to ship to Russia or Greece, but we are working on finding a solution for these countries.

Note: There are some countries we are only able to send to with DHL at the moment as the Norwegian Postal  Service is not able to deliver to all countries due to the Covid-19 pandemic. Please check this website if your country is open for postal delivery with normal mail.


The shipping cost varies based on how many bags you order and the shipping method you choose. It is calculated during checkout.

Norwegian orders: We use Posten for packages delivered within Norway. With this service you can choose between normal mail without tracking or “Pick-up parcel” with tracking and delivered to your local pickup point.

International orders: Customers based outside of Norway can choose between Norwegian mail service with no tracking or DHL with tracking.


Below you will find the estimated shipping times for the two shipping services we offer.

Norwegian Post (Posten)

Norway: 2 – 5 days
United States: 5 – 10 days
Rest of world: 7 – 20 days

EU: Not available.

DHL (Tracking provided)

Europe: 2 – 3 days
Rest of world: 3 – 4 days

Please note that because of varying degrees of lock downs due to the Covid-19 situation, deliveries outside of Norway with postal service may take anywhere from 1-6 weeks. DHL is not affected by this delay in a significant way. However this won’t affect the quality of your coffee. The bags are flushed with Nitrogen gas before they get vacuum sealed which maintains the freshness.

For more information, please see our Shipping Information page. If you still have any question, please send an email to


We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.


We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Kiahia Estate

This 10 hectare family farm is owned by Mr. James Mugumo Munyiri and is located on the highly productive eastern slopes of Aberdare.  

There are only SL 28 and SL 34 cultivars planted on this farm which is probably why the coffee is so elegant and fruity. Most of the trees were planted in 1959 and some were planted in 1970. Unfortunately we have not been able to visit Kiahia Estate yet. The plan was to visit at the end of 2020 but due to the Covid-19 pandemic our plans were postponed. Hopefully we will be able to visit and purchase more of this coffee in the future years.


This coffee was bought through the "direct sales" window in Kenya, which basically means we bought the coffee directly from the farmer and not through the weekly coffee auctions in Nairobi. Still there is need for a marketing agent, miller and exporter to help us buy and move the coffees. Our friends at Kahawa Bora (a marketing agent and coffee miller) offered us the coffee and made the contracts with the farmer. They work with many small estates in Kenya and provide training in good agricultural practices to the farmers.  They also helped Mr. James with refining his coffee processing techniques and helped him improve the consistency and quality of his coffees. We ended up paying 6,60 USD per lb. FOB for the AA grade and 5,68 for the PB grade.

Coffee brewing guide

Brewing guides

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