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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Little Farm | Kenya
  • Little Farm | Kenya
  • Little Farm | Kenya
  • Little Farm | Kenya

Little Farm | Kenya


Announcing the return of a Core favourite, LITTLE FARM! A mix of washed process SL28, SL34 & ruiru 11 varietals grown at 1600-1700masl by Little Farm in Nakuru County, Kenya.

Expect to taste: cherry, blueberry jam, lime, tinned pineapple, lavender, caramel & oolong tea.


    TL;DR: Kicking off the Kenyan season with a first time purchase for us, and our import partners! This coffee SCREAMS Kenya, seriously, screams it, it's Kenya with the volume turned up to 11. It's like a NYE party and you better believe you are invited.


    Located in Nakuru The name Nakuru was derived from the Maasai word Nakurro meaning 'a place of dust storms or dusty place' in reference to the empty scrub lands around Lake Nakuru that often got whirl winds that engulfed everything in clouds of dust.

    Little Farm was established in the 1990s. It's privately owned by Winchester Farm Limited & Raymark Limited. It has around 20.28 ha under coffee. It produces around 400 MT of cherries per year. The estate has dams and several boreholes that they use to irrigate during dry periods.

    This coffee was purchased at auction and is a first time purchase for First Crop Coffee who brought this to us. It's a delicious coffee that exemplifies an expected Kenyan profile of juicy fruit, clean acid, and a long sweet aftertaste. We look forward to learning and sharing more about Little Farm, and purchasing from them for many years.


    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.


    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.


    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.


    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.


    If you’d like more info or tips, get in touch!

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