Zawadi

Zawadi is the Swahili word for gift. It symbolizes coffee as a transformational plant that enriches soil, sustains smallholder farming communities, and brings people together across the globe. Crafted by Maytac International Partners Ltd, this signature medium roast unites high-altitude Arabica beans from Embu in Kenya's Eastern region with Kiambu in the Central region. Incorporating all four signature Kenyan cultivars (SL28, SL34, Ruiru 11, and Batian), traditionally fully washed and roasted at 226°C, Zawadi delivers a medium-bodied cup overflowing with rich caramel sweetness and sparkling citrus notes. A a true gift to coffee lovers everywhere.

Dual Origin Provenance & Terroir

The foundational complexity of Zawadi relies on blending coffee cherries harvested across two celebrated, nutrient-rich East African microclimates:

• Embu (Eastern Region): Resting along the fertile southeastern slopes of Mount Kenya at elevations between 1,600 and 1,900 meters above sea level, Embu is renowned for its mineral-rich, red volcanic soils. The region’s consistent equatorial sunlight paired with cool mountain air produces dense green coffee beans featuring sweet stone fruit characteristics, clean floral aromatics, and refined acidity.

• Kiambu (Central Region): Located in the historic heartland of Kenyan specialty coffee between 1,700 and 2,000 meters above sea level, Kiambu’s deep volcanic clay soils generate Arabica celebrated for bright citric structure, heavy natural sucrose levels, and long-lasting cup clarity.

By combining the smooth, fruit-forward harmony of Embu with the bright, structured elegance of Kiambu, Zawadi achieves a perfectly balanced sensory profile engineered for maximum versatility.

Four Grand Botanical Varieties

Zawadi brings together all four benchmark Arabica cultivars developed and cultivated across Kenya's specialty coffee landscape:

• SL28 & SL34: Legendary heirloom selections established in the 1930s by Scott Agricultural Laboratories, recognized globally by organizations like the Specialty Coffee Association (SCA) for their intense blackcurrant sweetness, complex floral esters, and sparkling citric acidity.

• Ruiru 11 & Batian: High-yielding, disease-resistant cultivars bred by Kenya’s Coffee Research Institute (CRI) that introduce cup consistency, physical bean density, round mouthfeel, and structural depth to the final blend.

Processing Excellence: Traditional Fully Washed Method

To preserve pristine flavor clarity and accentuate native sucrose levels, Zawadi undergoes traditional East African wet processing (fully washed):

1. Selective Hand Harvesting: Smallholder farmers carefully hand-pick only fully ripened, deep-red cherries at peak sugar density.

2. Pulping & Fermentation: Cherries are pulped using clean mountain spring water and fermented in tanks for 24 to 36 hours to break down the natural mucilage layer, unlocking clean citrus and sweet caramel aromatics.

3. Washing & Density Sorting: The parchment coffee is washed thoroughly in clean water channels to separate beans by weight and density, ensuring only top-tier parchment proceeds to drying.

4. Sun-Drying on Raised Beds: Parchment is spread evenly across raised African drying beds under direct sunlight for 10–14 days, carefully turned until reaching an optimal, export-ready moisture content of 10.5%–11.5%.

Precision Roast Profile & Sensory Cupping Notes

Zawadi is precision-roasted to a Medium profile at 226°C. This roast development curve gently caramelizes natural plant sugars into rich, buttery caramel without scorching delicate fruit acids, preserving a luminous citrus acidity.

Roast Level : Medium
Roast Temp  : 226°C
Body        : Medium, Balanced & Smooth
Acidity     : Bright, Citric & Juicy
Finish      : Clean, Sweet & Lingering

Sensory Profile Breakdown

• Aroma: Fragrant notes of warm brown sugar, orange blossom, sweet caramel, and subtle milk chocolate.

• Flavor Profile: A rich core of burnt caramel, candied orange peel, and juicy red plum, balanced by notes of vanilla bean and light honey.

• Mouthfeel: Smooth, medium-bodied, and well-rounded, coating the palate effortlessly.

• Aftertaste: Exceptionally clean and refreshing, leaving a lingering sweetness of sweet citrus zest and soft caramel.

Technical Specifications & Sourcing Compliance

For commercial coffee importers, wholesale buyers, and green coffee roasters adhering to global quality benchmarks established by the International Coffee Organization (ICO), Zawadi meets strict physical and sensory standards:

Recommended Brewing Protocols

Zawadi’s harmonious medium-roast profile makes it flexible across drip, filter, and espresso systems:

• Pour-Over (V60 / Chemex): Extracted at a 1:16 ratio (18g coffee to 288g water at 92°C), Zawadi highlights sparkling citrus acidity, sweet caramel notes, and pristine cup clarity.

• Batch Drip Coffee: A medium grind using clean, filtered water yields a balanced, fruit-forward cup with a smooth caramel finish—ideal for specialty café service.

• Espresso Extraction: Pulled at a 1:2 ratio (18g in, 36g out in 27–29 seconds at 93°C), Zawadi produces a golden crema with vibrant citrus sweetness and rich caramel depth.

Partnering with Maytac International Partners Ltd

At Maytac International Partners Ltd, we connect international coffee buyers directly with Kenya's premier smallholder farming co-operatives and estates. Our commitment to direct-trade principles, rigorous quality control, and sustainable supply chains ensures that every batch of Zawadi delivers authentic origin quality.

Whether you require container-load green coffee exports, private label roasting solutions, or wholesale roasted coffee bags for retail distribution, Maytac International Partners Ltd provides complete end-to-end logistical support from Nairobi to global destinations. Visit Maytac International Partners Ltd today to request green or roasted samples, review seasonal crop availability, or secure competitive wholesale pricing for your market.

This balanced "gift" coffee is incredibly forgiving and versatile, perfect for everyday brewing:

• Best Brewing Methods: Pour-over, Drip Coffee Maker, French Press, AeroPress
• Recommended Dose: 18g coffee for 297ml water (1:16.5 ratio)
• Grind Size: Medium (Drip/French Press) / Medium-fine (Pour-over/AeroPress)
• Water Temperature: 92°C – the sweet spot that extracts the rich caramel without losing the bright citrus pop
• Brew Time: 2:30 – 3:00 minutes (Pour-over) / 4 minutes (French Press) / 2 minutes (AeroPress)
• Pro Tip: This is your perfect "daily driver." It works wonderfully in automatic drip machines, making it an ideal choice for busy mornings when you want a consistently delicious cup without fussing over technique.