| Destination | Postal delivery | Express delivery | Free above |
|---|---|---|---|
| Denmark | 1-2 Business days | Not available | 249 DKK |
| Europe | 3-7 Business days | 1-2 Business days | €50 / $60* | Rest of the world | 6-12 Business days | 1-3 Business days | €75 / $90* |
Please note: Coffee is roasted to order. Processing time is 1-3 business days.
*The following countries in Europe have a FREE shipping threshold of €75 / $90:
Bulgaria, Faroe Islands, Jersey, Malta, Montenegro, Turkey, Ukraine.
*Greenland has a free shipping threshold of 900 DKK.
This is retail only. Wholesale shipping prices are calculated at check out.
Look for:
Raspberry, Molasses and Blackberry
About the coffee
Oreti PB
This coffee is rather different from the vast majority of Kenyan coffees we have purchased in the past. The Harries family own some of the very last coffee estates in Kenya, so are able to produce coffee outside the cooperative system that dominates the Kenyan coffee lands. They take care of each step of the process themselves, from tree to export, so have a great deal of control over the final cup profile. This level of control allows the Harries the unique opportunity to create and export micro-lots, with specific varietals or new processing methods. This level of creativity and agility is not seen in the larger scale cooperative system in Kenya, which relies on consistency in larger lots in order to create secure income for the coop’s members.
About the coffee
The Harries family
The Harries family have been living in Kenya since 1904, initially moving to the country from South Africa. The current owner, Boyce Harries, is the fifth generation of the family to farm coffee here. They purchased a small plot of land near Thika, and initially grew several crops, including pineapples and agave. They moved further and further towards coffee in the years that followed, purchasing their first dedicated coffee estate, Chania, in 1926, named for the Chania river that it draws water from. In 1946, Boyce’s grandfather Peter Harries finished his studies in New Zealand and moved to Kenya along with his wife, a New Zealander. They purchased a new estate, slightly smaller and further up the ridge from Chania, and named it ‘Oreti’, a Maori name meaning ‘a place of danger and natural beauty’. It is on this estate that this lot was grown. The lot is a varietal blend, made up of SL28, SL34, Ruiru 11 and SL14. SL14 is seen very rarely, an early selection of Bourbon from Scott Laboratories which was mainly superseded by SL28 and SL34 after they were found to yield better and tolerate disease. The Harries family have kept a small plot of SL14 on the Oreti Estate however, as they believe the cup quality is slightly higher than the varietal’s more modern counterparts. This translates into a deep sweetness in the cup, with the PB selection further enhancing this into a syrupy feel.
OUR COFFEES
When we share a coffee
When we choose to share a coffee, it’s because we feel it showcases clear character in the cup,
the origin of which can be traced back through the coffee chain. We are inspired not only by
sharing this carefully created raw material, but by conveying how each step of the coffee’s
journey has led to what you find in your cup, be it terroir, varietal, post-harvest processing,
or something else entirely.
We roast with a gentle touch in order to unveil these characteristics with the highest level of
clarity. Be it a dense, high-grown heirloom varietal from Ethiopia, or a lower-grown Bourbon
from Brazil, we always aim for this same clarity, and write taste notes as an introduction as to
what to expect from the raw material. We would expect higher acidity and a lower body from
Ethiopia, so would use notes such as citrus fruits and tea to describe this. From Brazil, we are
more likely to use notes such as chocolate and nuts; to convey the heavy, sweet character and
pleasant dryness we expect from lower-grown coffees.
| Producer | Boyce Harries |
| Region | Thika |
| Altitude | 1600 masl |
| Varietal | SL14, SL28, SL34, Ruiru 11 |
| Process | Washed |
| Harvest | January 2020 |
The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.
Look for:
Raspberry, Molasses and Blackberry
About the coffee
Oreti PB
This coffee is rather different from the vast majority of Kenyan coffees we have purchased in the past. The Harries family own some of the very last coffee estates in Kenya, so are able to produce coffee outside the cooperative system that dominates the Kenyan coffee lands. They take care of each step of the process themselves, from tree to export, so have a great deal of control over the final cup profile. This level of control allows the Harries the unique opportunity to create and export micro-lots, with specific varietals or new processing methods. This level of creativity and agility is not seen in the larger scale cooperative system in Kenya, which relies on consistency in larger lots in order to create secure income for the coop’s members.
About the coffee
The Harries family
The Harries family have been living in Kenya since 1904, initially moving to the country from South Africa. The current owner, Boyce Harries, is the fifth generation of the family to farm coffee here. They purchased a small plot of land near Thika, and initially grew several crops, including pineapples and agave. They moved further and further towards coffee in the years that followed, purchasing their first dedicated coffee estate, Chania, in 1926, named for the Chania river that it draws water from. In 1946, Boyce’s grandfather Peter Harries finished his studies in New Zealand and moved to Kenya along with his wife, a New Zealander. They purchased a new estate, slightly smaller and further up the ridge from Chania, and named it ‘Oreti’, a Maori name meaning ‘a place of danger and natural beauty’. It is on this estate that this lot was grown. The lot is a varietal blend, made up of SL28, SL34, Ruiru 11 and SL14. SL14 is seen very rarely, an early selection of Bourbon from Scott Laboratories which was mainly superseded by SL28 and SL34 after they were found to yield better and tolerate disease. The Harries family have kept a small plot of SL14 on the Oreti Estate however, as they believe the cup quality is slightly higher than the varietal’s more modern counterparts. This translates into a deep sweetness in the cup, with the PB selection further enhancing this into a syrupy feel.
OUR COFFEES
When we share a coffee
When we choose to share a coffee, it’s because we feel it showcases clear character in the cup,
the origin of which can be traced back through the coffee chain. We are inspired not only by
sharing this carefully created raw material, but by conveying how each step of the coffee’s
journey has led to what you find in your cup, be it terroir, varietal, post-harvest processing,
or something else entirely.
We roast with a gentle touch in order to unveil these characteristics with the highest level of
clarity. Be it a dense, high-grown heirloom varietal from Ethiopia, or a lower-grown Bourbon
from Brazil, we always aim for this same clarity, and write taste notes as an introduction as to
what to expect from the raw material. We would expect higher acidity and a lower body from
Ethiopia, so would use notes such as citrus fruits and tea to describe this. From Brazil, we are
more likely to use notes such as chocolate and nuts; to convey the heavy, sweet character and
pleasant dryness we expect from lower-grown coffees.
| Producer | Boyce Harries |
| Region | Thika |
| Altitude | 1600 masl |
| Varietal | SL14, SL28, SL34, Ruiru 11 |
| Process | Washed |
| Harvest | January 2020 |
The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.
