The first Kenya coffee deserving of the name Ciel was discovered by ascending narrow dirt roads into the remote and mountainous Kirinyaga region, a high altitude, highly regarded coffee producing area in the shadow of Mount Kenya. In contrast to the scraggly trees of neighboring estates, Kiamutugu grows thick and lush, thanks to imported organic fertilizer from Northeast Europe and the nurturing hand of the owner — a man we refer to as Saint James — who oversees every detail from harvest to milling. While the exquisiteness of the beans alone determine Café Privé Sélect designation, it is equally satisfying to support the efforts of growers like Saint James, who has created a sustainable biosphere including tomatoes, macadamias, bananas and livestock, capable of feeding the community, including 250 children who attend a school he constructed on the estate.