This One’s Personal
The first time we met Mr. and Mrs. Kuria, it felt like we’d reunited with our distant relatives.
We’d arrived at the center of Solai town on a hot, equatorial afternoon. The Kurias, with pride in their faces and voices, launched into their story, showing us around and providing insights on nurturing healthy, thriving coffee from seedling to 40-year old, productive trees.
To be honest, we didn’t need much convincing. The sight that greeted us was enough proof of the labor behind each bean. A lot of people don’t realize the work it takes to grow coffee. The year-round work, early mornings, hot afternoons, breath-holding days hoping that insects (like coffee borers) and diseases (like coffee rust) don’t wipe out a year’s labor.
The Kurias’ Solai Peaberry reflects that work. Bright, clean, citrusy, and smooth, with a complexity that comes from careful growing and even more careful processing.
Newly-developed coffee cherries.
Mr. Kuria showing us one of the older trees on his farm.
Coffee flower buds.Why we chose Solai and the Kurias
Solai isn’t the first place that comes to mind when you think of Kenyan coffee. It’s off the beaten track. People know Nyeri. People know Kirinyaga. Kiamwangi, Rianjagi…familiar. But Solai? Not so much.
Located in Kenya’s Rift Valley, Solai is better known for livestock than coffee. But families like the Kurias are changing that, bringing specialty coffee practices to a place that has long been overlooked.
The Kurias are quietly rewriting the story of coffee farming in Solai. Their farm, nestled just outside Nakuru near the iconic Menengai Crater, benefits from rich volcanic soil and a high altitude. Cool mornings, warm days and even cooler nights create the perfect environment for coffee to flourish when nurtured with care.
Starting from a tiny quarter-acre plot in 1984, the Kurias have steadily grown their farm to over 15 acres. Today, they process coffee right on site and hold an export license that allows them to trade directly with buyers worldwide.
Washing and fermentation tanks for depulped coffee.
Coffee depulping machine on the Kurias farm.
Coffee cherry receiving area during off-harvest season.What inspires us most about the Kurias is their commitment to community. They actively share their knowledge with other coffee farmers in Solai and across the Rift Valley. When we visited, Mr. and Mrs. Kuria welcomed us warmly and openly shared their wisdom, making us feel like part of their coffee family.
Exemplifying the ideal, the Kurias involve their children and neighboring youth in every step of coffee production: from wet milling and drying to exporting and importing. This hands-on approach helps nurture the next generation of Kenyan coffee producers.
The impact of their work extends beyond the farm. Coffee revenues are invested directly back into the community through financial contributions to Nyamakima Primary School, near their farm. Beyond finances, having a model of success is so important in inspiring the students. I’m sure its a universal feeling – having role models we can aspire to emulate. They also provide sustainable livelihoods by employing and empowering local neighbors in the growing, harvesting, and processing of their specialty Solai coffee.The Kurias’ story is one of growth, community and resolve. It’s the kind of story that reminds us why supporting farmers matters.
The Coffee: Bright, Citrusy, Balanced
The coffee on the Kurias’ farm consist of SL28, SL34 and Batian varietals of Arabica coffee. These are processed on their farm using a fully washed process then dried to parchment coffee. They work with local milling/dehusking partners to remove the parchment from their coffee, resulting in green coffee.
Before export, samples of the coffee are roasted and graded by a Q-grader. The Solai AA, AB and PB coffee consistently earn cupping scores of 83 and above (out of 100 for SCA Cupping scores).
If you’ve tasted our Solai Peaberry, then you’ve tasted the quality.
There’s something special about it. A citrusy brightness that wakes you up, balanced with a slight sweetness that keeps you sipping. It’s clean. Light. Easy to love.
Some people say it tastes like fresh lemons. Others pick up hints of caramel. One of our favorite messages said:
“This coffee is very juicy, makes my mouth go *drooling emoji*” – Madhura D
We didn’t change anything big. Just roasted it gently to bring out what the Kurias already put in.
Harvested cherries, pre-sorting
Peaberry coffee beans, green, pre-roast
Peaberry coffee beans from Solai, roasted What You’ve Said, and the Kurias’ Response
Here’s what some of you have shared:
The best part of offering this coffee has been hearing your reactions.
“The coffee is so fresh and smooth. It bubbles up so nicely when I do a pour over“, “Good body, packed with fruity notes which would be highlighted even more in a lighter roast”, “The Solai Peaberry has a vibrant acidity and smooth, syrupy mouthfeel – a very enjoyable cup overall.“, “Kudos to the Kurias for this coffee. I and my friends have been enjoying the coffee. Great quality!”
We shared those with Mr. Kuria, and here’s what he said:
“Thank you so much for your encouragement. We have received good rains and we expect to harvest a good crop in 2025. It’s joyous to farm and drink Solai coffee. ”
It’s joyous indeed! .
Why We Keep Showing Up
We started Coffee Plus 254 to shine a light on people like the Kurias. On coffees that don’t always make it to the global spotlight but deserve it. On producers whose names should travel with their beans.
Curious? Start with a Cup.
If you’re curious about Kenyan coffee, this is the place to begin.
Buy our Solai Peaberry here. It’s available for delivery in the continental US or pickup in Waltham, MA at our roaster partner, Del’s.
Already tried it? Drop us a note on Instagram @coffee_plus254, or email us at contact@coffeeplus254.com. We read every message and sometimes, we share them with the Kurias too.
