Probably the most intriguing farm name we have encountered, Little Swamps Estate, is another very unique Kenyan. This lot is 100% Batian, a bit different from the SL28 and SL34s most are used to. Big round fruits and sweetness in the cup.

We taste fresh fruits of Mango, Kiwi, Raspberry with hints of Rose on the nose, bright sweet Citrus and some interesting spices.

FARM

Little Swamps may be one of the most memorable names for a coffee estate, but what makes it notable is Doris Tuiyott’s quiet discipline and vision. She acquired the 45-acre parcel in 2019, carved from a larger block, and began planting Batian seedlings at 2,200 meters with the Cherangani Hills rising behind. The land, once depleted by wheat and barley, was brought back to life through irrigation drawn from nutrient-rich swamp water, careful soil work to lower acidity, and steady organic inputs—10 kilograms of manure per tree each year. Today, only 13 acres are under cultivation, leaving room for growth.

Doris’s approach is as personal as it is technical. She is a deliberate leader who works closely with Philemon, her equally reserved farm manager, and she builds loyalty through generosity rather than demand. Early on, when she needed help
establishing the farm, she engaged women in the community, providing not only wages but also seedlings, shoes, books, and childcare so they could start coffee plots of their own. Her washed process reflects the same thoroughness: cherries
are floated and soaked overnight before pulping, triple-washed with fresh water, and then shade-dried before moving to raised beds.

Visitors sometimes tease Doris about the care she puts into every detail, asking whether she tells her trees bedtime stories. She meets the joke with steady eye contact and a quiet reply: “When you talk to the plant,” she says, “it smiles back at you.”

PROCESSING

Ripe reds are loosely pulped then floated before going into plastic bins overnight after which they are washed with cold water and skin dried under full shade for 24hrs before finishing on raised beds for 6+ days.

We suggest letting the coffee rest for 2-3 wks.

Transparency:

We paid: $30/kg cad

Roasted Cost: $36/kg cad