16KM0096 / Daki Farm AA

About the Farm

Origin Story – Three Generations of Precision
Situated in the cool highlands of Githunguri, Kiambu County, DAKI Farm benefits from an altitude of 1,979 meters above sea level, rich loam soils, and historically abundant rainfall—conditions that have long favored exceptional coffee production.

Coffee cultivation on the estate began in 1965 under the stewardship of the late Mr. Symon Ngugi, shortly after Kenya’s independence. Recognizing both the favorable climatic conditions and coffee’s long-term economic potential, he planted the initial acreage that would form the foundation of the farm. In 1985, the estate expanded further, strengthening its production capacity.

The region’s deep, fertile loam soils provide excellent water retention and nutrient-holding capacity, enabling strong root development and consistent tree health. These natural advantages have contributed significantly to the farm’s cup clarity and structural balance.

A founding member of the Gatitu Farmers Society, Mr. Ngugi initially processed cherries through the cooperative before investing in an on-farm pulping station in 1985. Demonstrating extraordinary commitment, he personally financed the installation of an electricity line extending over three kilometers to power the facility—laying the groundwork for quality control and processing autonomy.

In 1995, stewardship passed to his son, Mr. Ayub Ng’ang’a Ngugi, who strengthened the farm’s environmental philosophy by promoting semi-organic cultivation, compost-based fertilization, and reduced chemical use. Following his passing in 2024, leadership transitioned seamlessly to Geoffrey Ngugi, the third generation of the family.

Under Geoffrey’s management, DAKI Farm continues to refine its quality standards and market presence. The farm has consistently ranked among the Top 20 lots at the Africa Coffee Trade Fair (ACT), an annual Nairobi-based platform connecting leading international buyers with Kenya’s top producers through competitive cupping and direct price discovery. The estate maintains a steady SCAA average of 85–86 points, with an exceptional 92-point lot achieved in 2024.

Production & Quality Philosophy
DAKI Farm produces approximately 8,000 kilograms of clean coffee annually, with 70% classified as AA and AB grades. Average yields of approximately 6 kilograms of cherry per tree reflect disciplined agronomic management.
All cherries are selectively handpicked by experienced local workers, creating seasonal employment within the community. Strict attention is paid to harvesting only ripe, red cherries while avoiding damage to branches and nodes that would affect future production.

Cherries are transported to the on-farm pulping station and processed the same day to preserve freshness. After pulping, the parchment undergoes approximately 48 hours of controlled fermentation before washing. The coffee is then dried on raised beds under the sun, where it is turned and monitored daily. Drying continues until moisture content reaches 10.5–11%, after which the parchment is carefully stored in on-farm facilities before milling at Komothai Mill.

The farm’s coffees are regularly purchased by respected Kenyan buyers including Jabali Coffee, Ibero Coffee, and Dorman’s Coffee, reflecting consistent quality recognition within the market.

Positioning
DAKI Farm represents continuity, climate resilience, and generational refinement in Kenya’s specialty coffee landscape.