(Origin)
The secret lies in the origin. Volcanic soils, two rainy seasons, and high altitudes shape the subtle character of each bean. From Nyeri to Mt. Elgon, from Kericho to Machakos, each region leaves the unmistakable mark of its own identity. Depending on their variety, SL28, SL34, Ruiru 11, and Batian express unique characteristics. The result?
A diverse range of flavours that include blackcurrant, citrus, stone fruit, or floral notes. To understand the origins of coffee is to know it to be a living product. To tune into nature and to the refinement that time brings.
Our passion is also our commitment: as a B Corp, we select only the finest lots from producers who share our vision of quality and sustainability.
The soil, the climate, the altitude. Just as the terroir defines a wine, origin defines the profile of a coffee.
Nyeri
Nyeri
Kericho
Elgon
The two Kenyan coffee families
SL28, SL34
Bright and complex
- ScentsFloral, fruity
- AcidityVivid, juicy
- BodyMedium, silky
- NotesBlackcurrant, citrus, stone fruit
- Altitude1400–2100m
Ruiru 11
Sweet and resilient
- AromasRounded, sweet
- AcidityGentle
- BodyFull, syrupy
- NotesRed berries, cocoa, brown sugar
- Altitude1400–1900m
Notes that tell stories
Each region leads us to a world of aromas
- Florals
- Berries
- Stone fruit
- Citrus
Kenyan coffee reveals itself in vivid notes: blackcurrant, citrus, stone fruit, florals. Each one tells a story. Together, they lead us into new worlds.
Selection with our signature
Selecting coffee starts with choosing respect.
Coffee comes to life on the farm and develops character with those who know how to respect it.
Each bean carries the landscape, the season, the assurance of the hand that picked it at just the right moment. However, the true essence of coffee only comes to light when someone knows how to listen to it.
At Spring Valley, selection takes time, knowledge, and conviction. Honouring coffee means recognising every step as essential, from the washing station to the roaster, and only then signing it with pride.
The right origin
We select only high-altitude, hand-picked coffees from cooperatives and estates like Endebess.
Relationship with producers
We work with those who share our values. Forward contracts, guaranteed prices, mutual trust.
The cupping as a ritual
Before reaching the cup, our coffee faces technical tests, cupping sessions, and fine adjustments in Nairobi.
