About YaCera
YaCera Coffee is sourced from lush, fertile farms located on the rolling foothills of Mount Kenya, one of the most productive coffee-growing regions in Kenya, East Africa. The coffee trees are tended carefully throughout the growing period and, once ripe, their sweet red berries are hand-picked and meticulously processed to produce a delicious, high-quality cup.
You’ll Love YaCera Coffee!
Our History
Sometime in the late 1950’s, Joseph and Wanjira Njebui cleared a portion of their 5-acre farm located on the windward side of Mt Kenya in Kirinyaga, Kenya. On that portion, they planted a few trees of a crop, newly introduced by the British colonial government, called kahawa (coffee in Swahili).
In the next decades, the hardworking couple was able to make a reasonable living, including educating their five children, partially from the sale of beans from this plant.
Close to a century later, the couple’s grandchildren and great-grandchildren are delighted to bring you YaCera Coffee, delicious top-quality coffee from the foothills of the very same mountain. The ‘YaCera’ brand is a warm nod to matriarch Wanjira, the short form of whose name may be pronounced ‘Cira’ or ‘Cera’.
ABOUT KENYAN COFFEE
Kenyan coffee is renowned worldwide for its rich flavor, bright acidity, and complex aromas. Grown in high-altitude regions such as Nyeri, Kirinyaga, and Murang’a, Kenya’s coffee benefits from fertile volcanic soil, ideal rainfall, and careful processing methods. The country primarily cultivates Arabica coffee. Kenyan coffee is highly sought after by specialty coffee roasters and enthusiasts worldwide, making it a premium choice for those who appreciate complex and well-balanced flavors.
“Life without coffee is like a broken pencil – pointless.”
unknown wiseman
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