At 7.5 hectares, Morris Njagi's Kivanga estate is considered small by Kenyan standards. Historically, producers of this size would deliver their cherry to a centralized processing site, or "factory," rather than maintain their own processing infrastructure. Instead, Morris operates a small wet mill on the farm, allowing him to maintain greater control over processing and traceability, resulting in coffees of exceptional quality. This late 2025 harvest lot from Kivanga has juicy flavors of ripe cherry and blackberry in the cup, as well as a tart green apple acidity and a clean black tea finish.