Kahwe’s new way of working with coffee; less about sourcing and more about connection.
We work directly with producers, spend time at origin, and bring that relationship into the cup.
What you taste here goes beyond quality; it is context
The folks behind it
Joel Marttala
Founder, Kahwe Roastery.
Joel has been working with coffee since 2011, driven by a simple idea: bring out the best in every coffee, without compromise.
Tito-Kiriethe Wamutitu
Co-owner. Kahwe Roastery.
Raised in Nyeri, Kenya, Tito grew up in coffee, learning every step from the ground up. Today, he brings that lived experience into how Kahwe works with origins
Why we’re here
We want Kenyan coffee to be more than a seasonal highlight in Finland.
It deserves a permanent place.
As a premium. As a standard.
That only works if the people growing it are part of the value, not the background.
767: A new gateway to Kenyan coffee
Named after the farmer’s number assigned to Tito’s grandfather at Gachatha Wash Station in
Nyeri, 767 represents a more direct and transparent path for Kenyan coffee to reach the world. It bridges the gap, helping you truly understand the origin of what you’re drinking.
What 767 Stands For
Visibility: You can trace where the coffee comes from, and who it supports.
Continuity: Building relationships that go beyond one harvest or one transaction.
Accountability: Making sure that premium quality connects to real impact for producers.
Meet the Producers
At the festival, you’ll meet three different expressions of Kenyan coffee; single source small, single origin co-operatives and single source big! Three ways of growing, processing, and thinking about the future.
Ngacha Coffee Estate
Kirinyaga, Kenya
From resilience to innovation
From a defiant start in the 1950s, Ngacha has grown into a second-generation estate known for precision, experimentation, and competition-level coffees that continue to push Kenyan coffee forward.
Kipkelion Coffee Mill
Kericho, Kenya
Built by farmers, for farmers
Owned by over 40 cooperative societies, Kipkelion brings processing closer to farmers—improving quality, lowering costs, and ensuring more value stays within the communities that produce the coffee.
Nyeri Hill Farm
Nyeri, Kenya
A legacy that still shapes the cup
One of the region’s oldest farms, Nyeri Hill produces high-altitude coffees with clarity and complexity, while maintaining a long-standing commitment to community and large-scale stewardship.