Bnivaans PB

Bnivaans Estate owned by James Kungu Kariuki aka Bob. Its located just east of Gitwe, in the Gatundu South Sub County, in Kiambu. We are loving coffees from this region, with Gititu being a previous favorite this season. Bobs farm and processing station lies between 1930M above sea level. He’s harvesting SL-34, SL-28, Batian, & Ruiru 11 on the estate.

At Bnivaans Estate, cherry is selectively handpicked, before being pulped on the farms small disc pulper. Coffee is dry fermented for 24 hours and, after being washed, soaks in clean water for a further 24 hours. After soaking,  the wet parchment is moved to raised drying beds where they are dried for 10 to 18 days, based on the weather.

We were lucky to get two size separations from Bnivaans this season. The AA & PB. This PB separation is again our favourite from this drop. With a concentrated sweetness and bold aromatic profile.

The Peaberry lot shows a floral & sweet Washed cup. On the nose is subtle honey like Magnolia & chamomile tea nose. The flavor is tropical, with a character we found hard to pin down, its tart and fresh, similar to a Green Mango. This peaberry is concentrating the pecan aspect of the AA and condensing it into a syrupy Maple Syrup like sweetness.

This one stuck out to me in all the Kenyan coffees we cupped, and im super stoked to share it with you guys! It roasted really well, quite similarly to the Kii PB we had. With a bit quicker development. 

After some back-and-forth with Dormans about this coffee, they have provided the following details about Bnivaans estate.

"The farm owner is named James Kungu Kariuki, but among friends and community his name is Bob, which is a name he got when he joined high school, by 3 students that joked that his name sound like Bob Marley (not sure how they got there) but ever since that he's been know as Bob.

Bnivaans Estate lies on the Coffee - Tea transition zone close to the Aberdare range. Soils are red volcanic and well-drained; therefore, the climate is ideal for coffee production. Reliable bimodal rainfall and temperature range of 14-26 c.

Reliable bi-modal rainfall of above 1400mm per annum is characteristic of these high altitude regions around the Aberdare Ranges, which are transition zones for coffee and tea. The long rains fall between March and May while the short rains come between October and December.

Some of its distinction can be attributed to topographic and climatic conditions, but as always, there are people engaged – from picking coffee cherries to processing; both crucial to the quality of the product. People make the difference. 

Bob has been farming coffee since 2011 when he inherited a portion of his farm from his uncle. He takes immense pride in cultivating and processing high-quality coffees. The farm was named after Bobs son who he lost in a devastating accident. Over time, he has purchased additional land, increasing his farm by about 40%."

Import Partner: Cafe Imports
Harvest: November 2025 - January 2026
Arrival into Australia: May 2026
All our coffees are sold as whole beans.