This isn't the first time we've purchased delicious coffee from Boyce, and it won't be the last. Boyce Harries is the current caretaker of the Oreti Estate in Kenya's Central Province which has been in the Harries family for generations. Boyce oversees harvest, processing, and between-season upkeep. He's also begun exploring different processing methods beyond the traditions of the Kenyan Washed process.
Several SQ1 folks had the privilege of visiting Boyce and his family on multiple occasions, and his coffee is only getting tastier as the years go by. More than 76cm of rain a year, combined with the deep red volcanic soil and temperatures of 22–28°C, come together to provide the perfect conditions for Boyce's coffee to express its delicious potential. The farm cultivates SL-28, SL-14, Batian, Ruiru 11, and French Mission varieties.
The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide for workers have clean water and electricity standard, as well as numerous extra facilities such as a social hall, nursery school, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters.
The Harries family is also extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and cofounding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills which can help them make a living (e.g. dressmaking, motor mechanics, carpentry).
We tasted: grape, lime, berry jam
elevation: 1,585 msl