Petit AA, Kenya - Filter Roast

Peach, Green Apple, Golden Syrup


  • Petit AA, Kenya - Filter Roast
  • Petit AA, Kenya - Filter Roast
  • Petit AA, Kenya - Filter Roast
  • Petit AA, Kenya - Filter Roast
  • Petit AA, Kenya - Filter Roast
  • Petit AA, Kenya - Filter Roast
  • Petit AA, Kenya - Filter Roast

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REGION Central Kenya
OWNER Peter Kugi Ndugo
FARMERS 690 smallholder producers
AVERAGE FARM ELEVATION 1,750m above sea level
VARIETY SL28, SL34, Batian

Petit is a small coffee estate located in Kiambu County, in Kenya’s central highlands. The estate is owned by 80-year-old Peter Kugi Ndugo, who established it in 2010. Peter grew up in the area and is the son of a coffee farmer. After leaving his family’s shamba (‘farm’ in Swahili) to pursue a successful career in finance, Peter decided to return to his village when he retired. He inherited uncultivated land from his family (his elder siblings inherited his father’s coffee shambas) and decided to plant coffee and bananas and keep dairy cows. Peter has since acquired more land and now has three coffee shambas totalling 10 acres, which make up the Petit estate. As the estate has grown, Peter enlisted the help of farm manager Francis Mwaura since 2018.

Petit sits in the foothills of the extinct volcano, Mt Kenya, in an area defined by its bright red, nutrient-rich, volcanic soil and cool climate. These geographical conditions are ideal for exceptional coffee production and contribute to the outstanding quality of this lot. At the time of planting, Peter chose the SL-28 and SL-34 varieties that are commonly found in central Kenya, specifically because they produce a high-quality flavour profile. He has also planted a small amount of Batian, a newer, hardier, hybrid that has been bred for high yields and disease resistance, coupled with a high potential for excellent cup quality. The varieties are harvested and processed together, as separation is challenging to achieve during the busy harvest period.

Besides planting high-quality varieties and using excellent farming practices, Peter decided early on to build his own wet mill – or “factory” as they are known in Kenya – on the estate. Because of this, Peter can process the coffee independently rather selling his coffee cherries to a cooperative or private mill.

This approach has allowed Peter to control every step of the coffee’s production directly – from farming, harvesting, processing, drying and sale – and gives him excellent oversight on each quality variable. Electing to manage the processing on such a small scale has required significant investment in infrastructure, equipment and staff. It is also far costlier to mill and market small volume lots than large day lots. This investment has paid off, however, as Peter is now able to prioritise quality and secure high prices for his coffee on the strength of its excellent cup profile. It also allows him to employ between to 40-50 workers from nearby communities during the peak of the harvest.

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