Bloomsfield Estate

Fine Cup Robusta – Gulu, Unganda

Meet the Olam Family, Fine Cup Robusta producers from Gulu region in North Uganda, above 1100m above sea level.

Their Robusta is sweet, very fruity, quite tropical, like dragon fruit, jack fruit and mango, medium velvety and creamy body.

They produce Natural and Washed process. Both method delivering a clean finish, without bitterness.

Perfect for morning and afternoon filter, or a after meal cappuccino.

Where can you find Bloomsfield Estate Roasted coffee

Sweden, Upsala – TRIBEUTE
Coffee perfect for Fika!!
Dark roasted, with red fruit jam, caramel, sweet liquorice flavours.

Roasted in Nairobi, Kenya, on the 18/09/2021

Kenya, Nairobi – FRENCH MISSION Roastery
Perfect coffee to start the day!
Strawberry and Blackberry Jam, Sweet Liquorice Sticks, Orange Peel and Dark Cocoa.

50% of the sale of Bloomsfield Estate Roasted Coffee funds the Coffee Education for the Bloomsfield Team!

If you are interested to know more about Bloomsfield Estate and to get their coffee green or roasted, contact them through their Instagram account

Kahawa Talks – SAMUEL NUJE (ECECO) R.I.P. – 1947-2021

“In our farm we ensure every tree is happy” 🌱

Hello everyone and welcome to this special episode of Kahawa Talks.

What makes it special? We are in a coffee farm today!!

In this Kahawa Talk, Mr Samuel Njue, who sadly left us suddenly on Friday 12th of March, a coffee farmer from Embu talks to us about his coffee farming practice and how he ensures his coffee bushes are HAPPY!!

He introduces us to Kahawa Maua and Kahawa Ngozi.

Want to know what that is? Stay tuned to the very end! You can follow Mr Njue and the other members of ECECO on their IG page @embu_coffee_estates_co to find out more about his farm and his practice.

Matti Foncha Questions and Answers – Coffee in Cameroon

Matti Foncha (Credit: Emile Foncha)

Matti Foncha Q&A – Coffee in Cameroon


Matti Foncha, is the man behind the finest coffee from Cameroon, Cameroon Boyo.

But what is Cameroon Boyo?

It is a group of small-scale farmers from the Boyo region in the Northwest of Cameroon.

Matti Foncha founded Cameroon Boyo in order to help the farmers to develop a business to overcome poverty.

In a few question, Matti Foncha tell us a bit more about Coffee in Cameroon.

What are the main Varieties, Varietals and Hybrids growing in Cameroon?

There are 2 main varieties of Arabica coffee grown in Cameroon – Jamaica (Typica) and Java; the Java variety is a recent introduction known for its higher yield and resistance to coffee berry disease

Cultivating coffee in Cameroon. (Credit: Emile Foncha)

What are the most used processes and why?

Until very recently, the exclusive post-harvest process followed in Cameroon for Arabica coffee was the wet process, performed by either the producing farmers (farmer-washed) or at a centralized wet mill (centrally/fully washed); the Cameroon Boyo™ initiative has recently introduced a third option – micro wash stations.

Farmer-washed process is the most common processing method: coffee is pulped, fermented, washed and dried at the farmer’s facility; the dried parchment is what is sold or sent to dry mills for export processing. Today, most of Cameroon’s Arabica coffee export is processed this way.

Centrally washed (also referred to as fully washed) coffee comes from large regional stations that receive harvested cherries and carry out the wet milling (pulping, fermenting, washing and drying) as well as the dry milling. There are only a handful of these centralized wet mills or washing stations, and only a small percentage of Cameroon’s Arabica coffee exports come from these centralized mills.

Drying – Credit Cameroon Boyo

The Cameroon Boyo™ Micro Wash Stations are small local wet mills where groups of farmers can collectively process their coffee. While the exported volume from these micro wash stations are insignificant today, their popularity among farmers and their projected growth indicate that they will very soon be the process of choice, most suited to conditions in Cameroon and delivering the best value for money to the farmers.

In the last couple of years, the Cameroon Boyo™ initiative has also introduced the cherry drying and honey processing of coffee from selected farmers. These “naturals” are the highest grades of specialty coffee exported from Cameroon, and though also insignificant in volume today, they present attractive options for specialty farmers.

Why the WET process?

Because the fermentation and washing remove all the mucilaginous matter around the coffee beans, allowing them to quickly dry out in the sun to dry parchment. Properly dried parchment can be easily stored and transported to distant dry mills without damage or loss of quality.

Why not the DRY process?

Because the slow and lengthy drying of whole coffee cherries or mucilage covered parchment leave these highly susceptible to undesired fermentation and even rot, leading to unpleasant notes in the final roasted coffee. However, when special care is taken to keep the harvested fruit from fermenting and moulding, the resulting beans will have a high fruity and sweet profile in the cup.

Where Cameroon stands on the future markets? Speciality and Commercial Coffee?

Most of the Arabica coffee exported by large-scale exporters today is commercial grade. Cameroon Boyo™ Coffee is exclusively specialty and has been placed in markets in Asia, Europe and North America.

Is Coffee sustainable in Cameroon?

Coffee production has been declining for over 20 years despite government efforts; the Cameroon Boyo™ collaborative trade process is the only approach today that is growing and promises to ensure sustained return of younger farmers to coffee farming. 

In a few line, talk to me about the level of education of the farmers in Cameron, as some ASTs may be interested to go over there.

Most of the Arabica coffee farmers are elderly men with limited formal education. A growing number of new farmers are growing coffee thanks to the Cameroon Boyo initiatives which require that its participating farmers grow other food crops along with the coffee, and following professional guidelines for the care and processing of their coffee. Since women have traditionally been the food crop farmers in the Arabica coffee region of Cameroon, they represent the bigger number of new farmers joining our initiatives. The higher remuneration our farmers enjoy from being co-professionals in a collaborative trading structure is also attracting higher educated youth.

Thank you Matti Foncha for these very informative answers.

We hope to appreciate Cameroon Boyo coffee in our local independent coffee shops very soon.

Régine L. Guion-Firmin.

Kithito Farm

Machakos, east of Nairobi, on the road to Mombassa.

There you will find coffee producers struggling by the lack of water, but coping as much as they can.

Many of them are women (quite often widows), like Madame Esther.

Her Farm, Kithito Farm, is located at 1650masl (averagely) and she produces a delicious citrussy and exotic organic SL28.

Contact Madame Esther –

Maguta House Blend Available in Europe!

Coffee Collaboration

Do you want to get coffee direct from a coffee producer, who farms in harmony with the environment, and roasts his own coffee?

Wait no longer!

David Maguta, Coffee Producer from Nyeri, Kenya, just roasted, few days ago, his delicious Riuru II, with flavours of ripe stone fruit, like peach, apricot and nectarine, medium sweetness, low acidity, medium body, medium roast.

This coffee is available in France and Netherlands now, WhatsApp Maxime +254748828397 to get your hand on this delicious nuggets.

Be fast! Maxime is in Europe only for one more week!

Maguta Estate

Meet a young estate farmer

David Maguta, 25, decided to take care of his late father’s land and to relieve his mother from the cooperative by building a small washing station on his late.

Now, he is waiting for his marketer grower license in order to sell his green coffee to foreign market, and roasted coffee for local consumption.

Maguta Estate, is located in Nyeri, Muruguru town, at 1789m asl. The farm is completely organic. There grows several vegetables and fruits, macadamia and banana trees, all treated with the farm animal manure (cows, goat, chicken and sheep). The animals are fed with the organic food growing on the farm.

David and his farm manager, George, grow Ruiru II grafted on SL28 and Batian.

Karibu Kahawa Camps hosted its first SCA education camps at Maguta Estate. For this occasion, David and George join the courses, SCA Sensory Skills intermediate and SCA Green Coffee intermediate, and successfully passed their exams. Karibu Kahawa Camps funded their SCA education and their SCA membership. Both hope to become AST and Q Arabica graders, then teach SCA education to other farmers…

Meanwhile, Maguta Estate will welcome more Karibu Kahawa Camps in April, May and June.


  • Country: Kenya
  • County: Nyeri
  • Altitude: 1789 – 1800m asl
  • 4 hectares
  • Varieties: Batian, Ruiru II grafted on SL28
  • Process: Washed (no soaking), Honey and Natural, Carbonic Maceration
  • Organic
  • Other crops: Banana, Macademia, root vegetables, tree tomato, pineaple, avocado, sunflowers, nappier grass….


Kwaiga Estate

Kwaiga Estate

I’m a coffee farmer, Uche Kwaiga. I live on a small private estate in Nyeri, Mukurweini sub county that I have been rehabilitating for the last 3 years.

I have studied coffee farm management at diploma level here in Kenya. (I have also had to work my way up from a farm hand in the coffee with my grandmother since I was 16) I practice organic farming and am qualified to teach permaculture and certify students. My interest in bees and pollinators in general lead me to study beekeeping with the Ministry of Agriculture and I am qualified to teach government field officers beekeeping courses in Kenya, thus, I have hosted few classes from time to time. I recently completed a course in ecological restoration of tropical forests. All this in a thirst for knowledge to understand the natural world that coffee comes from better. I believe that this knowledge will assist, not just me, but other farmers produce better quality coffee and reduce the effects of climate change on coffee farming.

On the farm I have been rehabilitating the coffee in blocks by removing invasive species (lantana camara) that is covering old variety of SL-28 and a few bourbon coffee trees. At the moment I am pulping small lots of coffee I get with a hand pulper. This year I am fixing the pulping station to wet process more coffee and help my neighbours to produce better quality. (I hope to speak more on this at a later stage).

On the farm I also have a mature woodlot for all timber needs and besides coffee I also grow macadamia, mangoes, avocado, bananas on a commercial scale with guava, raspberries, mulberries, lemon grass, chamomile and bamboo amoungst other things for home use. There are lots of beehives that are more for pollination of the farm than honey.

In the nature trail I have begun ecological restoration, (last year) and look forward to planting more indigenous plants and adding features like tree houses etc. The Bird Society of Kenya has counted 116 different species of birds some of which some are listed as vulnerable on the IUCN endangered list, with only 4000 adults left in the world. It is also home to some small mammals and beautiful natural scenery of cascading waterfalls. This part of the farm has been very special to me since I was a kid and now local schools, neighbours, tourists are guests of Warega Nature Trail, especially on weekends.

Uche Kaigwa.


  • Country: Kenya
  • County: Nyeri
  • Altitude: 1750 m asl
  • 10 hectares (only 3 hectares rehabilitated)
  • Varieties: SL28, Bourbon
  • Process: Natural and Washed
  • Organic
  • Other crops: Macadamia, Mango, Banana, Avocado

Kenyan contact: Régine

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