Gerald Njagi

Gerald Njagi is a third-generation coffee producer based in the Kirinyaga region of Kenya. His journey as an independent farmer began in 2011, when he started his own farm, Kambarare, by leasing an initial 100 coffee trees. Over the subsequent years, Njagi has expanded his operations significantly; his family now owns and manages a total of 1,000 trees, maintaining a legacy of quality-focused coffee cultivation that spans generations. Today, Njagi oversees the entirety of the Kambarare estate, with a specific focus on managing post-harvest processing protocols to ensure the highest possible cup quality.

Njagi has gained prominence in the specialty coffee industry through his close collaboration with roasters such as SEY Coffee. He is particularly noted for his work with the SL28 variety, a cultivar historically significant to Kenyan coffee production. His commitment to quality is evidenced by his meticulous approach to harvesting and processing, which includes hand-sorting, floating to remove defects, and precise fermentation techniques. These efforts have resulted in coffees that are frequently described as having complex, vibrant profiles featuring notes of pomegranate, black currant, hibiscus, and tropical fruits like mango and lychee.

Central to Njagi’s recent work is the 'Retro 1984' project, a collaborative initiative involving Peter Mbature, Tim Hill, and SEY Coffee. This project was born out of a shared concern regarding the perceived decline in the quality of Kenyan coffee exports and a desire to return to the standards of the past. By focusing on pure SL28 separations and rigorous processing standards, the project aims to showcase the true potential of the variety and the specific terroir of the Kirinyaga region. This partnership has positioned Njagi as a leader in processing innovation within a country where traditional processing methods have historically been strictly regulated.

In practice, Njagi’s processing methods are highly technical. For his washed lots, cherries are harvested at peak ripeness and de-pulped on the day of harvest. The beans undergo a multi-stage process that includes dry fermentation in darkness for 18–20 hours, followed by washing and an additional 24-hour dry fermentation period. The coffee is then washed again and channel-sorted to ensure uniformity. Such attention to detail has allowed him to produce some of the highest-scoring Kenyan coffees in recent years, including rare separations like Peaberry lots.

Beyond his standard washed production, Njagi has also engaged in experimental processing, including washed anaerobic methods. This is particularly significant in the Kenyan context, where experimental processing was historically restricted. By pushing the boundaries of what is possible within the Kenyan coffee system, Njagi has become a vital figure for roasters seeking to highlight the diversity of Kenyan flavor profiles beyond the traditional expectations of the region.

For the roaster and the consumer, the 'Gerald Njagi' tag represents a commitment to traceability and the preservation of high-quality, variety-specific coffee. His work serves as a case study in how smallholder farmers can leverage technical expertise and collaborative partnerships to maintain economic viability and quality in a challenging global market. As he continues to manage the Kambarare estate, Njagi remains a key collaborator for those looking to source exceptional, transparently produced Kenyan coffee.