Spike Farm

Spike Farm Estate

Nestled in the rolling highlands of Kiambu County, just north of Nairobi, Spike Farm Estate is a testament to Kenya’s long-standing reputation for producing some of the world’s most celebrated coffees. The farm covers roughly 12 hectares in the Kaira-ini area of Kiambu and was established in the early 2010s, making it a relatively young estate by Kenyan standards. Surrounded by fertile volcanic soils and situated at approximately 1,930 meters above sea level, the estate benefits from an ideal climate where cool temperatures and consistent rainfall allow coffee cherries to mature slowly, developing exceptional sweetness and complexity.

Unlike the majority of Kenyan coffee, which is produced by networks of smallholder farmers delivering cherries to cooperative washing stations, Spike Farm is a privately managed estate. This allows the team to oversee every stage of production, from cultivation and harvesting to processing and drying, ensuring remarkable consistency and quality throughout each harvest.

Under the leadership of farm manager Moses, the estate cultivates three of Kenya’s most respected coffee varieties: SL-28, SL-34, and Ruiru 11. The legendary SL-28 and SL-34 selections are renowned for producing vibrant acidity, layered fruit character, and syrupy sweetness, while Ruiru 11 contributes resilience against disease without sacrificing cup quality. The varieties are planted in separate blocks across the farm, and in recent years the team has begun grafting Ruiru 11 onto established SL rootstock, a technique that pairs the deep root systems of the older trees with the hardiness of the newer variety.

Harvest begins with the careful hand selection of only perfectly ripe coffee cherries. Once picked, the cherries undergo Kenya’s traditional washed process, a meticulous method perfected over generations. At Spike Farm, cherries are depulped using a small electric pulping machine, then fermented for roughly 72 hours to break down the sticky mucilage clinging to the seed before being thoroughly washed, density sorted, and given an additional soaking stage. The clean parchment is then dried on raised African beds for around ten days. This approach produces the clarity, brightness, and refined structure that have become hallmarks of Kenyan coffee.

The resulting cup is unmistakably Kenyan. Notes of blackcurrant, muscat grape, cranberry, brown sugar, maple, tamarind, and warming baking spices are balanced by lively citrus acidity and a long, clean finish. It is a coffee that showcases both elegance and intensity while expressing the unique terroir of Kiambu County.

This particular lot earned Kenya’s prestigious AA grade, indicating the largest bean screen size and exceptional uniformity. While bean size alone does not determine quality, AA lots are often prized for their consistency in roasting and presentation.

Spike Farm Estate represents the enduring legacy of Kenyan coffee production. By combining exceptional growing conditions, celebrated coffee varieties, meticulous washed processing, and dedicated estate management, the farm continues to produce coffees that exemplify why Kenya remains one of the world’s most respected coffee origins.