Florence and Jessica Marigi

Malaki Estate is a multi-generational coffee farm located in Githunguri, Kiambu County, situated on the fertile western slopes of Kenya’s Aberdare Range. The farm was established in 1959 by Edward Marigi and is currently managed by his wife, Florence Mukuhi Marigi, and their daughter, Jessica Marigi. This continuity of family management has preserved the estate's focus on traditional agricultural practices within one of Kenya's most significant coffee-producing regions.

The farm operates at an elevation of 1,900 meters above sea level, benefiting from rich red volcanic soils, cool temperatures ranging from 13°C to 24°C, and approximately 1,500 mm of annual rainfall. These environmental factors are critical to the development of the coffee cherries, allowing for the slow maturation necessary to achieve the high-quality cup profiles for which the estate is known.

Florence and Jessica Marigi maintain a strict commitment to traditional Kenyan coffee varieties, specifically SL-28 and SL-34. Unlike many modern farms that have transitioned to newer hybrids, Malaki Estate remains dedicated to these classic cultivars. This focus on heritage varieties is complemented by a diversified farming approach that includes small-scale production of dairy, macadamia, and avocados, which supports the long-term sustainability of the land.

Processing at Malaki Estate follows a traditional washed method designed to highlight the inherent characteristics of the coffee. After being hand-picked at peak ripeness, the cherries are floated to remove low-density fruit and then de-pulped on the same day as harvest. The beans undergo a dry fermentation process lasting between 36 and 48 hours, depending on the specific climatic conditions at the time of harvest.

Following fermentation, the coffee is thoroughly washed and transferred to raised drying beds. The drying process is conducted slowly over approximately 14 days, during which the parchment is regularly turned to ensure even moisture distribution. This careful attention to detail during the drying phase is essential for achieving the desired moisture content and preventing defects, ultimately contributing to the clean, complex cup profiles that roasters seek.

In the cup, coffees from Malaki Estate are frequently characterized by a pronounced dark fruit profile, often featuring notes of blackcurrant, rhubarb, hibiscus, and clementine. These sensory attributes are a direct result of the high-altitude terroir and the precise, traditional processing methods employed by the Marigi family. The consistency of these profiles has garnered attention from specialty roasters who value the estate's dedication to regional authenticity.

As of 2026, the work of Florence and Jessica Marigi represents a vital link to the traditional practices of Kenyan coffee production. By maintaining the integrity of their heritage varieties and adhering to rigorous post-harvest standards, they continue to contribute to the reputation of Kiambu as a premier origin for high-quality, high-elevation specialty coffee.