In 2015, Stephen Nendela returned to his childhood home near Eldoret and began transforming former sugarcane land into a small, carefully managed coffee farm. Today, his work continues across the rolling hills of Cherengany, where cool temperatures and high elevation shape the character of the coffee.
Ripe cherries are selectively harvested, kept under shade, and carefully cleaned before undergoing an 8-10 hour fermentation, followed by washing and a 48-hour soak with regularly refreshed water. Drying takes place slowly under shade over 12-17 days, with close attention paid to temperature, humidity, and weather conditions. Spread across seven terraced blocks and supported by agroforestry, beehives, and native wildlife, the farm reflects a thoughtful, hands-on approach — one rooted in patience, care, and respect for both the land and the cup.
