Single-origin coffees sourced from Kenya's finest estates — Mt. Kenya, Nyeri, and Kirinyaga — crafted with precision in the heart of Westlands.
Karo was born from a simple conviction — that Kenyan coffee deserves to be celebrated on Kenyan soil at the same standard it commands in London, Tokyo, or Melbourne. We source directly from smallholder farmers in the Central Highlands, paying well above market rate so the land and the people who tend it can thrive.
Central Province · 1,750m ASL
Grown on the southern slopes of Mt. Kenya in Nyeri County, this fully washed AA lot comes from smallholder farmers delivering to the Gikanda washing station. The high altitude and volcanic red soil produce a cup of exceptional clarity and brightness.
Central Province · 1,800m ASL
Sun-dried on raised beds on the eastern Mt. Kenya slopes, this natural-process lot from Kirinyaga develops remarkable fruit complexity. Farmers here have been growing coffee for three generations, and it shows in the consistency of every harvest.
Murang'a County · 1,600m ASL
One of our most expressive lots, processed using anaerobic fermentation in sealed tanks before drying. Sourced from a women-led cooperative in Murang'a County, this coffee pushes the boundaries of what Kenyan coffee can taste like.
A single concentrated shot pulled from our rotating single-origin. Expect clarity, sweetness, and a clean finish.
Double espresso lengthened with hot water. The character of the origin, in a longer format.
Two ristretto shots with a thin layer of velvety microfoam. Intense, silky, and precise.
Equal parts espresso and lightly steamed milk. Balance without dilution — a purist's mid-morning.
Classic thirds: espresso, steamed milk, and a generous crown of dry foam. Served in a pre-warmed ceramic.
Double espresso with 180 ml of steamed whole milk, topped with a thin ribbon of microfoam.
Espresso drinks alongside our house bakes — perfect when you want coffee and something warm from the oven.
A chilled glass of rosé with soft fruit and a clean finish. For golden-hour tables and slow goodbyes.
Thick, slow-blended fruit and yoghurt, finished with granola or seasonal garnish. Bright, filling, no compromise.
A coral-hued spritz with citrus, sage, and ice — aromatic, refreshing, and made for Nairobi afternoons.
Muddled berries, mint, lime, and crushed ice. Long, sparkling, and built to cut through the heat.
Sparkling tonic with lemon, mint, and plenty of ice. Zero-proof, full flavour — your reset between meetings.
Rotating local craft on tap. Malty, balanced, and poured with a proper collar of foam.
Bitter-orange spritz, bubbles, and a citrus wheel. The aperitivo moment, Karo-style.
A bartender’s trio of signatures — bold colour, fresh garnish, and the energy of a late shift well spent.
Cold-pressed citrus, bright and pulpy, served tall over ice. The clean start your morning deserves.
Every visit to Karo is an education. Our baristas are Q-graders trained in specialty coffee. Ask them anything — they will tell you exactly why your cup tastes the way it does.
Guided tastings every Saturday at 9am. Discover how origin, process, and roast shape the cup.
Monthly workshops on pour over, AeroPress, and espresso. Beginners welcome.
Hire the Karo space for corporate breakfasts, product launches, or intimate gatherings.
Seasonal trips to our partner farms in Nyeri and Kirinyaga. Limited seats.
“I have had specialty coffee in London, Tokyo, and Copenhagen. Karo sits comfortably among the best of them — and it happens to be right here in Nairobi. The Nyeri pour over alone is worth the drive to Westlands.”
“Every morning I tell myself it is just a quick stop. An hour later I am still at the counter talking to the barista about anaerobic fermentation. The knowledge here is genuinely world-class.”
“We held our team offsite at Karo and booked the cupping session. My colleagues — none of them coffee people — left with a completely new relationship with what is in their cup every morning. Remarkable experience.”
